I love sweet potatoes. In fact, I might even go on record as saying they are my favorite vegetable. They taste like dessert but they are super healthy, low in calories and high in beta-carotene. This is an especially great way to prepare them. Not only do they look impressive on the table, but sweet smoky flavor of the glaze also adds a bit of a crispy texture to the outside of the skin.
- 4 tablespoons unsalted butter
- 4 tablespoons pure Grade B maple syrup
- 2 teaspoons chipotle in adobo puree
- 1 pinch salt
- 4 medium sweet potatoes
1. Preheat the oven to 425°F. Line a sheet pan with parchment paper.
2. Scrub the potatoes clean without peeling the skin.
3. To cut the potato, lay it down on its flattest side between two chopsticks (to prevent you from slicing all the way). With a sharp knife, slice down from top until the knife makes contact with the chopsticks, slice across potato into strips 1/2-inch apart.
4. Melt the butter in a small saucepan over low heat, add the syrup and chipotle and season with salt. Keep warm.
5. Place the potatoes on the prepared baking sheet and roast in the oven for 45 minutes, or until a skewer inserted meets with a bit of resistance. Remove and brush each potato with the glaze and return to the oven and continue roasting until the flesh is cooked through and the skin is crisp, about 10 minutes longer or until skewer inserted meets with no resistance (total cook time can be anywhere from 45 minutes to 70 minutes, depending on the size of the potatoes).