CITRUSY AND SPICY SWEET POTATOES

Adapted from Pati’s Mexican Table
 
Ingredients:
1-2 lbs sweet potatoes
3 TBSP unsalted butter
½ c. dark brown sugar
1/3 c. orange juice
2 TBSP lime juice
1-3 hot chile pepper (I prefer canned chipotle chile in adobo or chiles de arbol which add a wonderful smokiness to this sweet dish)
 
Directions:

  1. Place the sweet potatoes in a large pot of water and bring to a boil. Reduce the heat to low and simmer for 30 minutes or until a fork just pierces the tubers. Drain and let cool.

  2. Meanwhile, put the butter, dark brown sugar, orange and lime juices and chopped up pepper (s) in a small sauce pan and simmer until the mixture thickens into a light syrup.

  3. Preheat oven to 425 degrees and butter a 9x13 baking dish.

  4. Slice the potatoes into ½ inch rounds and layer in rows in the baking dish. Pour the syrup evenly over them and sprinkle with salt.

  5. Bake until the sweet potatoes have a nicely glazed crust, about 10-12 minutes. Serve hot and enjoy!

Sweet PotatoesBethanee WrightComment