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    Lime and Honey Chipotle Glazed Sweet Potatoes

    Pareve|Eileen Goltz

    This recipe is kosher for passover

    • Ready In: 1 hour, 30 minutes
    • Prep Time: 15 minutes
    • Cook Time: 1 hour, 15 minutes
    • Yield: 8 to10 servings
    Lime and Honey Chipotle Glazed Sweet Potatoes
    please consult the ou's guidelines for checking fruits and vegetables > Modified from "The New Thanksgiving Table" by Diane Morgan.

    Ingredients

    • 5 lbs. sweet potatoes, peeled, cut in half crosswise, then cut into ½-inch wedges
    • 1 Tablespoon plus ½ cup (1 stick) unsalted margarine
    • 1 teaspoon chipotle powder
    • ½ cup honey
    • ⅓ cup fresh lime juice
    • 1 teaspoon kosher or sea salt

    Instructions

    1. Preheat the oven to 400°F.
    2. Place the sweet potato wedges in a large bowl. Grease a rimmed baking sheet with the 1 Tablespoon margarine and set aside.
    3. In a small saucepan over medium heat, melt the 1/2 cup margarine.
    4. Whisk in the chipotle powder and then add the honey, lime juice, and salt. Bring the mixture to a simmer, stirring constantly. Continue simmering for 3 minutes. Pour the sauce over the sweet potatoes and toss until coated.
    5. Place the potato slices in a single layer on the prepared baking sheet. Drizzling any remaining glaze over the potatoes. Cover tightly with aluminum foil.
    6. Roast, covered, for 40 minutes. Remove the foil and baste the potatoes. Continue to bake, basting every 10 minutes, for about 20 minutes longer until tender, golden brown.
    7. Serve immediately, or keep warm in a low oven for up to 30 minutes. Baste just before serving.
    Do Ahead: The sweet potatoes can be roasted up to 1 day in advance. Refrigerate, cover, and bring to room temperature 2 hours before reheating. Alternatively, they can be roasted up to 4 hours in advance and set aside at room temperature. Reheat before serving, basting with the glaze.

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