Chile Sweet Potatoes Recipe (2024)

Baked at 375 degrees uncovered for 30 minutes total. Basted with sauce at 10 minute intervals. Sweet potatoes were cooked and sauce had thickened but was not burnt.

This one didn't work out so well for me. The potaoes dried out, stuck to the pan and near-burned while still covered. But the aroma and flavor were quite good. I would like to try again, but next time I would use a higher, less wide pan, and check the potatoes way before 45 minutes.

This recipe is easy and delicious. I cut the chipotle to one and the recipe was perfect for people that don't care for spicy food. It still had a bite. In fact, I think 2 would send it over the top in the heat/spice range.

One of the best things I have made from NYT recipes. The sauce is fantastic.

I cut the chipotle in half and skipped the cloves altogether. Added some ginger to round it out. It is pleasant and very similar to Citrus Glazed Sweet Potato recipe also on this site.Important to cut potato in like-sized pieces for even cooking.Wish i had thought to toss in some acorn squash for a little variety.Leftovers reheat well.

This is a crowd pleaser with both my immediate and extended families. Over the years it expected to be on the table on Thanksgiving. I wouldn’t celebrate that day without this. Thank you, MRS!

I did these in my ninja instant pot combo and they turn out great and took much less time. I added an extra 2T water, cooked on high pressure for 3 minutes, natural release for 5 minutes, then switched over to the Bake/Roast setting at 400 and basted every 10 minutes for about 20-25 minutes.

I probably wouldn't make this again but if I did I would definitely skip the cloves - we didn't like the flavor at all

When I started cooking, I was imagining the potatoes would be more oven-fried, but the end result was braised potatoes in a delightful sauce. We loved them, but I may try making the sauce on the stove to thicken it, then pouring over the roasted sweet potatoes before serving. Or just making the sauce to lick off of a spoon. It was that good.

I made a half recipe out of two medium-sized sweet potatoes (unskinned). The dish has a nice bold flavor with the full amount of chiles and sauce. Would be a great side for a more mild/cheesy main.I followed what one person said and did 375 uncovered for 30 minutes, basting every 10 minutes. I had to do an extra 20 minutes of that and only then were the potatoes tender enough to crank up to 425. Overall very tasty, would recommend if you have half a can of chiles in the fridge!

I would cut the chipotle in half and reduce the cloves. I served with a bit of sour cream. Pork chops, or even pulled pork would would go nicely with this.

I’m assuming the potatoes are peeled?

Cut the chiles to 1 !!!!! 2 chiles was way too spicy, even though my partner and I enjoy heat.

This combination of spices is amazing! They turned out great. Note: I made it work with only about 1/4 a cup of mandarin juice in the sauce. And I split the large sweet potato wedges up in two different baking pans. The ones closer to the flame’s juice will coagulate in the 45 minutes, and if there are more on a lower shelf you might want to switch them to the top rack.

Could I use regular chile paste for this?

Baked at 375 degrees uncovered for 30 minutes total. Basted with sauce at 10 minute intervals. Sweet potatoes were cooked and sauce had thickened but was not burnt.

This recipe is easy and delicious. I cut the chipotle to one and the recipe was perfect for people that don't care for spicy food. It still had a bite. In fact, I think 2 would send it over the top in the heat/spice range.

This one didn't work out so well for me. The potaoes dried out, stuck to the pan and near-burned while still covered. But the aroma and flavor were quite good. I would like to try again, but next time I would use a higher, less wide pan, and check the potatoes way before 45 minutes.