Chef Denise Capela

Camote Mexicano  (Mexican Sweet Potatoes)
   

Ingredients:

3 pounds sweet potatoes, peeled, cut into 1 inch chunks
2 Tbs. olive oil
2 tsp. chile powder, use cayenne if you like it hot
salt to taste
chopped cilantro

Glaze:

1/2 cup honey
1/4 cup fresh lime juice
1/4 tsp. ground cinnamon
1/2 tsp. chile powder (I used Chipotle chile powder)

Directions:

Preheat oven to 450˚
In a bowl toss the sweet potatoes with the olive oil.
Using your fingers, sprinkle the chile powder over the potatoes. Stir and repeat the process. This will help spread the chile powder evenly over the potatoes.
Lightly apply an olive oil spray onto a baking sheet so the sweet potato cubes don't stick
Pour sweet potato cubes onto the lightly sprayed baking sheet and spread them out.
Bake for 20 minutes. Check the sweet potatoes after 10 minutes and turn them over.

Directions for Honey Lime Glaze:

While you are roasting sweet potatoes, mix the glaze ingredients in a bowl
When the potatoes are done, brush on the glaze mixture and return to the oven for an additional 5 to 10 minutes.
Place in a serving dish and sprinkle the chopped cilantro over the roasted potatoes and serve