Friday, May 5, 2017

Chipotle Orange Glazed Grilled Sweet Potatoes


Grilling season begins early in Southern California, so when I scored Douglas Rodriguez's Latin Flavors on the Grill at my kids' school rummage sale last month, I begin trying recipes immediately.

I adapted this recipe from Rodriguez's Sticky Orange and Chipotle Glazed Sweet Potatoes, omitting the butter to make it plant-based and healthier. I also added a touch of maple syrup and swapped the orange juice concentrate for freshly squeezed orange juice because fresh citrus is literally dropping from the trees all around our neighborhood. I love Santa Barbara!


The chipotle orange glaze is made on the stove top and is pretty much hands off. I let it simmer while the grill heats up. Make sure to read the ingredients label on the chipotles in adobo to ensure they are gluten-free; some brands contain wheat. If you don't have canned chipotle in adobo sauce, you can also use ground chipotle.

Blanching and shocking the sweet potatoes quickly is essential. The moist heat makes them tender but not falling apart when you finish them on the grill, which gives a nice blast of smoky flavor and caramelizes the sugars in the sweet potato. I prefer to do the first step ahead of time so that come dinner time, I merely slide the par-cooked sweet potatoes onto the grill and they're ready in five minutes.










Chipotle Orange Glazed Grilled Sweet Potatoes

Serves 4

2 pounds sweet potatoes, unpeeled
1/2 cup freshly squeezed orange juice
1/2 to 1 tablespoon chipotle in adobo
1 tablespoon maple syrup
1/4 teaspoon sea salt
1 tablespoon coconut oil


Slice the sweet potatoes into ½-inch thick slices and place them in a large pot of salted water. Bring the water to a simmer and cook for 4 minutes. Transfer the sweet potatoes to an ice-water bath. Drain and set aside.


In a small sauce pan, combine the orange juice, chipotle, maple syrup, and sea salt. Simmer over low heat until reduced to 2 to 3 tablespoons.


Preheat a grill to medium. Brush the sweet potatoes with the coconut oil and grill for 2 to 3 minutes on each side until grill marks appear.


Transfer the sweet potatoes to a serving platter and brush with the chipotle glaze.

Why print the recipe when you could just save this image to your tablet or phone? Save a tree and save the recipe!





1 comment:

  1. I really appreciate this post. I’ve been looking all over for this! Thank goodness I found it on this blog . You have made my day! Thanks again! Check for essay writing service reviews

    ReplyDelete