Chili-glazed Sweet Potatoes

Notes: Bake sweet potatoes (through step 2) up to 1 day ahead; cool, combine in 1 pan, cover, and chill. Reheat, covered, in a 450° oven 5 to 10 minutes before combining with jelly mixture in step 4.

Yield: Makes 8 to 10 servings

Ingredients

• 4 1/2  pounds  sweet potatoes or yams
• 2/3  cup  red jalapeño jelly
• 1/3  cup  red wine vinegar
• 1/4  cup  minced fresh cilantro
• About 3 tablespoons lime juice
• Salt

Preparation

1. Peel sweet potatoes and cut into 1-inch chunks. Divide chunks equally between 2 lightly oiled baking pans (each 10 by 15 in.); cover tightly with foil.

2. Bake in a 450° oven for 15 minutes. Uncover and continue to bake until sweet potatoes are tender when pierced, about 25 minutes longer; switch pan positions halfway through baking.

3. Meanwhile, put jelly in a 2-cup glass measure. Heat in a microwave oven at full power (100%) until softened, about 20 seconds. Add vinegar and stir until well blended.

4. Combine sweet potatoes in 1 pan. Pour jelly mixture evenly over potatoes and turn chunks with a spatula to coat evenly. Continue baking until jelly mixture thickens and sticks to sweet potatoes, about 10 minutes, turning chunks often to prevent scorching.

5. Pour into a wide bowl. Sprinkle with cilantro and add about 3 tablespoons lime juice and salt to taste.

Nutritional Information

Calories:

218 (6% from fat)

Protein:

2.4g

Fat:

1.4g (sat 0.2)

Carbohydrate:

49g

Fiber:

4.4g

Sodium:

25mg

Cholesterol:

0.0mg