1 teaspoon spice islands ground chipotle chili powder
0.5 cup honey
1 teaspoon kosher salt
4 pound uniformly size orange-fleshed sweet potatoes peeled cut into ½-inch wedges cut in half cross wise then (medium)
1 tablespoon butter unsalted at room temperature (1 stick)
Equipment
bowl
frying pan
baking sheet
sauce pan
oven
whisk
aluminum foil
spatula
Directions
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.
