Spicy Chipotle Cinnamon Roasted Sweet Potatoes Food

CHIPOTLE SMASHED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
• Place the sweet potatoes on the prepared sheet pan and pierce each potato 4 times with a small knife. Roast for 1 to 1 1/4 hours, until very tender inside when tested with a knife. Set aside until cool enough to handle. (Leave the oven on.) Peel the potatoes, discard the skins and place the potatoes in the bowl of an electric mixer fitted with the paddle attachment.
• Meanwhile, place the milk, cream, chipotle chile and adobo sauce in a small saucepan. Bring to a boil, lower the heat and simmer for 5 minutes. (It might look curdled.)
• With the mixer on low speed, add the chipotle-milk mixture to the sweet potatoes. Add the maple syrup, butter and 1 tablespoon salt. Mix until the potatoes are coarsely pureed. Pour into a 9-by-12-by-2-inch oval oven-to-table baking dish and bake for 30 minutes, until heated through. Sprinkle with salt and pepper and serve hot.
• Make ahead: Prepare the sweet potato mixture, spoon it into the baking dish, cover and refrigerate for up to 3 days. Bake at 350 degrees F for 40 to 45 minutes, until hot.

SWEET AND SPICY CHIPOTLE CHICKEN

Steps:

• Pulse chipotle peppers, adobo sauce, tomato paste, honey, olive oil and sea salt in a food processor or blender until smooth. Spread mixture evenly over chicken. Refrigerate, covered, at least 1 hour or overnight., Preheat oven to 400°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. , Roast 20 minutes. Reduce oven setting to 350°. Roast 1-1/2 - 1-3/4 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with chicken.

CINNAMON ROASTED SWEET POTATOES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Pour the oil into a 9x13 inch baking dish, and place in the oven until hot, about 5 minutes.
• Add potatoes to the oiled dish, and bake for 20 minutes in the preheated oven, turning after 10 minutes. In a small bowl, mix together the brown sugar, cinnamon, salt, and pepper.
• After the 20 minutes is up, remove the potatoes from the oven, and sprinkle with the brown sugar mixture. Stir to coat. Return to the oven, and roast for another 10 minutes, or until potatoes are tender and golden brown. Stir potatoes as necessary to allow them to brown evenly.
• Remove potatoes to paper towels to drain, then transfer to a serving dish, and sprinkle with lime juice.

SPICY CHIPOTLE-CINNAMON ROASTED SWEET POTATOES

Steps:

• Preheat your oven to 450 degrees.
• Wash and scrub the sweet potatoes.
• Cut each sweet potato into bite-sized chunks (make each piece roughly about an inch).
• Add the sweet potato pieces, the extra virgin olive oil, cinnamon, and chipotle to a gallon-sized storage bag.
• Close the storage bag and shake, making sure all of the spices are evenly distributed on the pieces (otherwise you might find out what happens when too much chipotle sticks to an individual piece).
• Spread out the spiced sweet potato pieces in an even layer onto a baking sheet.
• Salt to taste.
• Bake the sweet potatoes in the oven for 15 minutes, then using a spatula to turn them, place them back in the oven for another 15-20 minutes. If you like them crisper, you can add a few minutes, just make sure to check on them so they don't burn. Serve them as they are, or you can dip them in ketchup like french fries.

ROASTED SWEET POTATO, LIME AND CHIPOTLE SOUP WITH SWEET POTATO CHIPS

Steps:

• Preheat an oven to 425 degrees F. Mix sweet potatoes, onions, thyme and sage in large bowl. Drizzle with olive oil and salt, and toss to coat. Spoon mixture onto a baking sheet, spreading vegetables out in a single layer. Place baking sheet in oven and roast until vegetables are caramelized, stirring occasionally, about 25 minutes.
• Remove vegetables from oven and process in a blender until pureed. Slowly add chicken broth and process until smooth. Pour soup into a large saucepan and add chiles, lime juice, sugar, nutmeg and pepper. Bring soup to a boil, reduce to a simmer and cook for 15 minutes. Remove and discard the whole chipotle chiles, stir in cream and adjust seasonings. Ladle into soup bowls and garnish with green onion, fried sweet potato chips and crema.
• Make the sweet potato chips: Peel sweet potato. Using a mandoline or food processor fitted with the 2 millimeter slicing blade, cut into 1/1-6 inch slices, lengthwise.
• Heat oil in a large stock pot or saucepan to deep-fry temperature (350 degrees F). Fry sweet potatoes, a handful at a time, until pale golden and crisp. Remove with a slotted spoon, drain on paper towels, and sprinkle with salt. Reserve a day or two in plastic bags.
• For the crema: Whisk the cream and buttermilk together. Cover and set in a warm place (a gas oven with just the heat from the pilot is fine) for 8 hours. Crema may be kept in the refrigerator as long as a week.

SPICY CHIPOTLE ROASTED POTATOES

Steps:

• Roasted potatoes get a spicy, smoky flavor when tossed with ground chipotle peppers. If you like potato skins, just scrub the potatoes and leave the skins on-they add fiber and great texture.

SWEET POTATOES WITH MAPLE AND CHIPOTLES

Steps:

• Put oven rack in middle position and heat oven to 375 degrees. Place potatoes on large baking sheet and bake until soft, 35 to 40 minutes for medium potatoes, up to 1 hour for large.
• Meanwhile, combine syrup, sour cream or crème fraîche, chipotle purée, cinnamon and salt in a small bowl. Whisk until smooth.
• When potatoes are tender, remove from oven and slice in two lengthwise. Scoop hot flesh into a potato ricer or food mill, and purée into bowl with other ingredients. Stir with rubber spatula to combine. Potatoes should be light and fluffy. Taste for seasoning, transfer to warm serving bowl and serve immediately.

JAN'S CHIPOTLE ROASTED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Toss sweet potatoes and butter together in a large bowl.
• Whisk brown sugar, onion powder, garlic powder, chipotle chile powder, salt, and black pepper together in a small bowl; sprinkle over sweet potatoes and toss to coat. Pour potatoes in a single layer onto the prepared baking sheet.
• Roast in the preheated oven until potatoes are tender, 30 to 45 minutes.

CHILE SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees. Oil a 2-quart baking dish. Place the garlic, salt, chipotles and adobo sauce, cinnamon, cloves, pepper, broth, orange juice and honey in a blender. Blend until smooth. Strain into a large, wide bowl, and stir in the orange zest.
• Cut the sweet potatoes in half lengthwise, then cut each half into 4-inch lengths. If the sweet potatoes are fat, cut the pieces in half lengthwise into wedges. Add to the bowl, and toss with the adobo mixture until coated. Transfer to the baking dish, then pour on the liquid from the bowl. Drizzle on the oil, and cover tightly with foil.
• Bake 45 minutes in the preheated oven until tender. Raise the heat to 425 degrees, uncover the sweet potatoes and baste with the liquid in the pan. Continue to bake, uncovered, until the sweet potatoes are thoroughly tender and glazed and any sauce remaining in the pan is thick. Garnish with cilantro and serve.

SPICY SWEET POTATOES

Steps:

• Preheat oven to 500 degrees F.
• Peel potatoes and halve lengthwise, then cut each half lengthwise into 4 wedges. Place oil, salt and spices in ziptop bag and squish to combine. Add potatoes and toss to coat. Place potatoes in shallow baking pan and roast in lower third of oven, turning over halfway through roasting, until tender and browned, 15 - 20 minutes total.

ROASTED SWEET POTATOES

Steps:

• Peel and rinse the sweet potatoes, cut in slices as desired.
• Mix the oil, chili pepper, black pepper and salt.
• Marinate the potatoes with the mixture for 2-5 minutes.
• Place the potatoes on a broiler or non-stick baking pan; sprinkle the rosemary.
• In a 350 degree preheat oven, broil or bake the potatoes for 15-20 minutes.
• Serve it hot or cold.

ROASTED SWEET POTATOES

Steps:

• Preheat oven to 425°F.
• Wash potatoes and slice lengthwise into 1/4-inch wedges. (I peeled my sweet potatoes because I don't like having to deal with the skins when eating. They roasted just fine without the skin.).
• In a large bowl combine olive oil, salt, pepper, nutmeg, cinnamon, and red pepper. Add potatoes, tossing gently to coat.
• Place potatoes on a large rimmed baking sheet. Bake for 30 minutes, or until tender on the inside and golden on the outside.