Chipotle-Glazed Sweet Potato Spears with Lime

Ingredients

• Sweet potato

  Cooked, baked in skin, without salt

  15 medium or 1.71kg

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Butter

  Unsalted

  8 tbsp or 114g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Honey

  8 tbsp or 168g

• Lime juice

  Raw

  2 lime yields or 88g

• Salt

  Table

  1 tsp or 6g

Directions

1. Preheat oven to 400 degrees F. Place potato wedges in a large bowl. Coat rimmed baking sheet with cooking spray, and set aside.
2. 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.
3. 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.
4. 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.

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