Chili-glazed Sweet Potatoes

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
26%
Chili-glazed Sweet Potatoes
45 min.
10
217kcal

Suggestions


Are you ready to elevate your side dish game? Look no further than our delicious Chili-glazed Sweet Potatoes! This vibrant and flavorful recipe is perfect for any occasion, whether you’re hosting a big family dinner or enjoying a cozy night in. With its beautiful orange hue and enticing aroma, these sweet potatoes will not only tantalize your taste buds but also impress your guests.

What makes this dish truly special is the irresistible combination of red jalapeño jelly, red wine vinegar, and fresh cilantro, which come together to create a sweet and spicy glaze that clings beautifully to the tender sweet potatoes. The sweetness of the potatoes complements the zesty chili glaze, making each bite an explosion of flavor. Best of all, this recipe is vegetarian, vegan, gluten-free, and dairy-free, ensuring that everyone can indulge worry-free!

In just 45 minutes, you can prepare a dish that serves up to 10 people, perfect for gatherings or meal prep. Whether you're serving them alongside your favorite proteins or enjoying them as a flavorful stand-alone treat, these Chili-glazed Sweet Potatoes are bound to become a new favorite at your dinner table. So grab your ingredients, gather your loved ones, and get ready to savor the sweet and spicy goodness of this delightful dish!

Ingredients

  • 0.3 cup cilantro leaves fresh minced
  • 0.7 cup jalapeno jelly red
  • tablespoons juice of lime 
  • 0.3 cup red wine vinegar 
  • 10 servings salt 
  • 4.5 pounds sweet potatoes and into 

Equipment

  • bowl
  • frying pan
  • oven
  • baking pan
  • aluminum foil
  • microwave
  • spatula

Directions

  1. Peel sweet potatoes and cut into 1-inch chunks. Divide chunks equally between 2 lightly oiled baking pans (each 10 by 15 in.); cover tightly with foil.
  2. Bake in a 450 oven for 15 minutes. Uncover and continue to bake until sweet potatoes are tender when pierced, about 25 minutes longer; switch pan positions halfway through baking.
  3. Meanwhile, put jelly in a 2-cup glass measure.
  4. Heat in a microwave oven at full power (100%) until softened, about 20 seconds.
  5. Add vinegar and stir until well blended.
  6. Combine sweet potatoes in 1 pan.
  7. Pour jelly mixture evenly over potatoes and turn chunks with a spatula to coat evenly. Continue baking until jelly mixture thickens and sticks to sweet potatoes, about 10 minutes, turning chunks often to prevent scorching.
  8. Pour into a wide bowl.
  9. Sprinkle with cilantro and add about 3 tablespoons lime juice and salt to taste.

Nutrition Facts

Calories217kcal
Protein5.89%
Fat0.44%
Carbs93.67%

Properties

Glycemic Index
9
Glycemic Load
20.27
Inflammation Score
-10
Nutrition Score
13.653913114382%

Flavonoids

Eriodictyol
0.1mg
Hesperetin
0.4mg
Naringenin
0.02mg
Apigenin
0.02mg
Luteolin
0.04mg
Kaempferol
0.02mg
Myricetin
0.06mg
Quercetin
0.25mg

Nutrients percent of daily need

Calories:217.1kcal
10.86%
Fat:0.11g
0.17%
Saturated Fat:0.04g
0.23%
Carbohydrates:51.48g
17.16%
Net Carbohydrates:45.33g
16.48%
Sugar:17.5g
19.44%
Cholesterol:0mg
0%
Sodium:312.47mg
13.59%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.24g
6.47%
Vitamin A:29095.59IU
581.91%
Manganese:0.53mg
26.66%
Fiber:6.15g
24.61%
Vitamin B6:0.43mg
21.45%
Potassium:698.37mg
19.95%
Vitamin B5:1.64mg
16.41%
Copper:0.31mg
15.56%
Magnesium:51.82mg
12.95%
Vitamin B1:0.16mg
10.71%
Phosphorus:97.39mg
9.74%
Vitamin C:7.7mg
9.33%
Vitamin B2:0.13mg
7.4%
Iron:1.29mg
7.19%
Calcium:62.73mg
6.27%
Folate:23.15µg
5.79%
Vitamin B3:1.15mg
5.74%
Vitamin K:4.94µg
4.71%
Zinc:0.62mg
4.14%
Vitamin E:0.55mg
3.67%
Selenium:1.23µg
1.76%
Source:My Recipes