This recipe comes courtesy of a cookbook I purchased called “The New Thanksgiving Table.” It is a beautiful collection of wonderful recipes, and when I saw this dish, I had to try it. If you like traditional candied sweet potatoes, you will love this one. The chipotle powder gives a little smoky “heat” to it and is a nice surprise to your tastebuds. I prefer red garnet sweet potatoes as they are dark-orange in color and have a rich flavor to them. You can find those at Earth Fare or your well stocked health food grocery store. I tweaked it by adding vanilla, nutmeg, in addition to orange juice, as I like more of a glaze to mine (as denoted by the *), but that is optional, so feel free to leave it off.
4 pounds uniformly (medium) size dark-orange-fleshed sweet potatoes, peeled, cut in half crosswise, then cut into 1/2-inch wedges
1 tablespoon plus 1/2 cup (1 stick) unsalted butter at room temperature
1 teaspoon chipotle powder
*1 teaspoon of nutmeg (optional)
1/2 cup honey
* 1 teaspoon vanilla extract (optional)
1/3 cup fresh lime juice
*1/2 cup of orange juice (optional)
1 teaspoon kosher or sea salt
Preheat the oven to 400°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 1/2 cup butter. Whisk in the chipotle powder and then add the honey, lime juice, orange juice (optional), and salt. Bring to a simmer, stirring constantly: continue simmering for 3 minutes to meld the glaze. Add in the vanilla extract.
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 potatoes. Continue to bake, basting every 10 minutes, for about 20 minutes longer until tender, nicely browned, and caramelized at the edges. 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, 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.