4 lbs peeled sweet potatoes, cut into ½ inch wedges
¼ cup unsalted butter
1 teaspoon Chipotle powder
½ cup honey
1/3 cup fresh lime juice
1 teaspoon kosher or sea salt
- Preheat oven to 400 degrees. Place potato wedges in a large bowl. Coat rimmed baking sheet with cooking spray, and set aside.
- Melt butter in a saucepan over medium heat. Whisk in Chipotle powder and remaining ingredients. Bring to a simmer, stirring constantly, and cook 3 minutes.
- Pour glaze over potatoes, and toss to combine.
- Arrange in a single layer on prepared baking sheet. Use a rubber spatula to scrape bowl, drizzling remaining glaze over potatoes. Cover pan tightly with foil.
Roast for 40 minutes. Remove foil, and baste potatoes. Bake, tossing every 10 minutes, for 20 minutes more or until tender and caramelized at the edges. Serve warm.
Serving Size: About 1 Cup, Calories: 194; Fat 5g (sat 3g, mono 1g, poly 0g); Cholesterol 12mg; Protein 2g; Carbohydrate 38g; Sugars 21g; Fiber 4g; Iron 1mg; Sodium 156 mg; Calcium 46mg