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Sweet Potatoes With Chipotles Recipe
|Sweet potatoes||2 Pound, peeled and cut into 1/4 inch thick slices (3 Whole)|
|Butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Apple cider||3⁄4 Cup (12 tbs)|
|Packed brown sugar||3 Tablespoon|
|Chipotle chiles in adobo||2 , coarsely chopped|
|Adobo sauce||2 Tablespoon|
|Freshly ground pepper||To Taste|
|Salted roasted pumpkin seeds||1⁄3 Cup (5.33 tbs), coarsely chopped|
Serving size: Complete recipe
Calories 1840 Calories from Fat 663
% Daily Value*
Total Fat 76 g116.7%
Saturated Fat 34.1 g170.4%
Trans Fat 0 g
Cholesterol 121 mg
Sodium 814.4 mg33.9%
Total Carbohydrates 262 g87.4%
Dietary Fiber 30.8 g123.3%
Sugars 102.9 g
Protein 34 g67.7%
Vitamin A 2609.4% Vitamin C 36.6%
Calcium 32.7% Iron 58.3%
*Based on a 2000 Calorie diet
In a large saucepan, cover the potatoes with water and bring to a boil.
Cook over medium heat for 12 to 15 minutes, or until tender.
Meanwhile, in a medium-size skillet, melt the butter over medium heat.
Whisk in the apple cider and brown sugar.
Cook for 2 minutes, whisking, until the sugar has dissolved.
Stir in the chipotles and adobo sauce, season with salt and pepper, and set aside.
In a shallow round baking dish, arrange the potatoes in concentric circles, slightly overlapping the slices.
Pour the ciderchipotle sauce over them.
Bake for 30 to 35 minutes, or until the sauce is thick and the potatoes arc browned.
Sprinkle with the pumpkin seeds.