This is a great take on a familiar sweet potato recipe. The chipotle reflects Southwestern cultural influences, yet it’s familiar enough to appeal to the most traditional holiday appetites.
Do ahead: The sweet potatoes can be roasted up to 1 day in advance. Refrigerate, covered, 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.
- 4 pound uniformly (medium) size orange-fleshed sweet potatoes, peeled, cut in half cross wise then cut into ½‑inch wedges
- 1 tablespoon plus ½ cup (1 stick) unsalted butter at room temperature
- 1 teaspoon spice islands ground chipotle chili powder
- ½ cup honey
- ⅓ cup fresh lime juice
- 1 teaspoon kosher salt
Preheat oven to 400 degrees F. Place the sweet potato wedges in a large bowl. Coat a large rimmed baking sheet with the 1‑tablespoon butter and set aside.
In a small saucepan over medium heat, melt the ½ cup butter. Whisk in the chipotle powder and then add the honey, lime juice, and salt. Bring to a simmer stirring constantly; continue simmering for three minutes to meld the glaze.
Pour the glaze over the sweet potatoes and toss until well coated. Arrange them in a single layer on the prepared baking sheet. Use a rubber spatula to scrape the bowl, drizzling any remaining glaze over the potatoes. Cover the pan tightly with aluminum foil. Roast, covered, for 40 minutes. Remove the foil and baste the the potatoes. Continue to bake, basting every 10 minutes for another 20 minutes, until tender, nicely browned, and caramelized at the edges. Serve immediately, or keep warm in a low oven for up to 30 minutes. Baste before serving.