Francine's Texas Cuisine
|
Chili-glazed Sweet Potatoes
4 1/2 pounds
sweet potatoes or yams 1. Peel sweet potatoes and cut into 1 inch chunks. Divide chunks equally between 2 lightly oiled baking pans (each 10x15 inches); cover tightly with foil. 2. Bake in a 450 degree 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, pour 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. Makes 8 to 10 servings. Note: Bake sweet potatoes (through step 2) up to a day ahead; cool, combine in 1 pan, cover, and chill. Reheat, covered, in a 450 degree oven 5 to 10 minutes before combining with jelly mixture step 4.
|