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 baking pan.
Spread the sweet potato chunks in one layer on the baking pan. Cover the pan tightly with foil.
Place in oven and bake for 15 minutes. Remove the foil and continue to bake for about 25 minutes longer and the potatoes are tender when pierced.
While potatoes are roasting, place pepper jelly in a small saucepan to heat. When the jelly is heated and melted, add the vinegar and whisk until well blended.
Pour the pepper jelly-vinegar mixture evenly over the potatoes and gently turn the chunks with a spatula to coat the potatoes evenly. Continue baking until the jelly glaze thickens and sticks to sweet potatoes, about 10 minutes, turning the potatoes several times during the last few minutes to prevent scorching.
Place glazed potatoes into a serving dish. Sprinkle with cilantro and drizzle with lime juice. Sprinkle with salt to taste.
YIELD: Serves 8
SOURCE: Adapted from Sunset Magazine recipe
