- 8
Ingredients
- 4 lb. sweet potatoes
- 2/3 cup jalapeno jelly
- 1/3 cup red wine vinegar
- 1/4 cup minced fresh cilantro
- 3 Tbsp. lime juice
- salt
Preparation
Step 1
Peel sweet potatoes and cut into 1" chunks. Divide chunks equally between 2 lightly oiled baking pans (each 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.
Combined potatoes in 1 pan. Pour jelly mixture evenly over potatoes and turn with spatula to coat evenly. Continue baking until jelly mixture thickens and sticks to potatoes, about 10 minutes, turning chunks often to prevent scorching.
Pour into a wide bowl. Sprinkle with cilantro and add about 3 Tbsp. lime juice and salt to taste.