Sweet Potatoes - Jalapeno Jelly Glazed

By á-47

Ingredients

• 4 1/2 lb. sweet potatoes
• 2/3 cups jalapeno jelly
• 1/3 cup red wine vinegar
• 1/4 cup mined fresh cilantro
• 3 Tbsp. lime juice
• salt

Preparation

Step 1

Peel sweet potatoes and cut into 1" chunks. Divide chunks equally between 2 lightly greased baking pans (10x15); cover tightly with foil.

Bake at 450 degrees 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.

Meanwhile, put jelly in a 2 cup glass measure. Heat in microwave until softened, about 20 seconds. Add vinegar and stir until well blended.

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.

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