Chili Glazed Roasted Sweet Potatoes are a vibrant side dish that balances natural sweetness with a kick of heat. Roasting intensifies their flavor, while a glaze of pepper jelly, red wine vinegar, and lime brightens every bite. Finished with fresh cilantro and flaky salt, these potatoes are bold, tangy, and perfect alongside roasted meats, tacos, or holiday spreads.
INGREDIENTS:
4 pounds sweet potatoes, peeled and cut into 1-inch chunks
2/3 cup red jalapeño pepper jelly
1/3 cup red wine vinegar
1/4 cup minced fresh cilantro
About 3 tablespoons fresh lime juice
Salt (we like Maldon)
METHOD:
Preheat oven to 450°F. Lightly oil a rimmed 13 x 18-inch rimmed baking pan and spread the sweet potato chunks in a single layer. Cover tightly with foil and bake for 15 minutes. Remove the foil and continue baking for about 25 minutes, or until the potatoes are tender when pierced with a fork.
While the potatoes roast, heat the pepper jelly in a small saucepan until melted. Whisk in the vinegar until smooth.
Pour the jelly mixture evenly over the potatoes and gently turn with a spatula to coat. Return to the oven and bake about 10 minutes more, turning the potatoes several times, until the glaze thickens and clings to the potatoes without scorching.
Transfer the glazed potatoes to a serving dish. Sprinkle with cilantro, drizzle with lime juice, and finish with salt to taste.
YIELD: Serves 8
