Hello, this is Chef John from foodwishes.com and today, we have a delicious sweet potato recipe. We are going to glaze them with some lime and Chipotle pepper and roast them. A really nice side dish, delicious, and there are three sweet potatoes. I don’t know how big they are. Get three big sweet potatoes. Also, yams will work. There’s our Chipotle pepper, our olive oil, a little bit of salt, nice juicy lime. As usual, all the ingredients will be on the site.
So what I’m going to do is I’m going to squeeze my lime in a bowl. Now, this was a really beautiful, juicy ripe lime. I got a lot of juice off that. If you need two limes, use two because I want at least a quarter cup, third of a cup of lime juice. So again, one big juicy lime or two small ones. You’re going to add your smoked jalapeno, which is what Chipotle pepper is. In fact, it might be easier for you to say smoked jalapeno. I put in a teaspoon of salt and a teaspoon of olive oil, and that basically is like a little marinade/dressing/citronette. We’ve gone over citronette before. If you don’t know that term, there will be a thing on the post. You can go look it up.
There is our yam and/or sweet potato. I don’t even know which one this was. It was solely sweet potato but when I started peeling it, it looked like a yam because it was really, really orange. I don’t know. Anything will work. So go ahead and peel that, which are pretty easy to peel if you’ve got that nice peeler. Cut off the tips, the ends. I usually rinse those off a little bit and we are ready to cube these up.
Now, what I’m going for is about half inch cubes. I guess half inch to an inch, but here’s what I do. I don’t cut it lengthwise because sweet potatoes are very brittle. It’s got a strange texture. It fragments easy, so I don’t want a bunch of pieces flying all over. So what I do is I cut it in half, then I cut it in half that way, then I cut that half in half, and I’m going to stop saying half now.
Alright, so once I had it down to that, I’m going to cut that into like three pieces. So I guess those are about one inch cubes. And what I did, because the first cut was a little thicker, see how I left the end where it started to taper off? I left that a little longer. Again, what we’re going for is the even cooking.
Perfect time to preheat your oven at 375, and see how I zoomed in until it blurred out? I learned that on that show On the Lot where they have those directors making movies. Alright, add your cut up sweet potatoes and/or yams to our marinade, which again just lime juice, the hot Chipotle pepper, and some salt. Give it a toss. See, I’m a professional chef. I can toss it in the bowl. You might be using a spoon like this. Either way works; don’t worry. Don’t feel bad.
Alright, take your baking sheet with your silicone mat. Again, reason 746 to buy one of those $20.00 silicone mats, you see nothing is going to stick to it. These are sweet, lots of sugar in the sweet potato and our marinade. We don’t want that burned on the pan, so spread those out evenly. See how fast I did that? So spread those out nice and even and what we’re going to do is we’re going to pop those in the oven for half hour. And why I used a spoon and didn’t just dump everything on there? I want that reserved liquid. I’m going to show you a little trick later.
So for 30 minutes at 375, you’re going to bake those and they’re not going to be cooked all the way but they’re going to be cooked 90% of the way. See how they get a little brown going on them? Again, nothing sticks to that silicone. It’s magical.
So what you’re going to, see, I reserved the juice in that bowl. I’m going to put those back in. They’re nice and hot, they’re going to soak up the rest of that marinade and they’re going to get extra delicious. Now, I’m going to season them a little more. I’m going to put another pinch of salt, about a half a teaspoon, maybe a third of a teaspoon, just a little sprinkling, and just a slight, slight drizzle of olive oil—maybe not even a teaspoon, maybe half a teaspoon, a few drips. Give that a toss, scrape down the sides. See, if I dump the whole bowl on the pan the first time, I wouldn’t have anything left. So that’s why I used a spoon to place them on the first time. You can go rewind and watch that part again.
Now, you dump everything on there, spread them out evenly again, and what we’re going to do is we’re going to give them a final baking. So we’re going to turn up the oven up to 450 and we’re going to bake it for a nice 12 minutes. It’s going to be between 10 and 15 minutes, depending on your oven and how dark you need them and how big you cut them. Those are mine, and they don’t get crispy. They don’t get crunchy but they get delicious.
So very simple, just a few ingredients, awesome side dish for all your summer or barbecue things. Go to the site, read the full story and most importantly, enjoy!
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