75 minutes
A dish that combines warmth and zest with roasted sweet potatoes and a spicy, citrusy chipotle orange butter.
each
Unsalted Butter, at room temperature
0.25 sticks
tablespoons
Minced Canned Chipotle Pepper In Adobo Sauce, minced
tablespoons
Adobo Sauce
tablespoons
Grated Orange Zest, grated
teaspoons
to taste
to taste
1. Preheat Oven and Prepare Sweet Potatoes
Preheat your oven to 400 degrees Fahrenheit and line a sheet pan with aluminum foil. Pierce each sweet potato with a knife to allow steam to escape.
2. Roast Sweet Potatoes
Place the sweet potatoes on the prepared sheet pan and roast them for about an hour, or until they are tender when pierced with a knife.
3. Prepare Chipotle Orange Butter
In a mixing bowl, combine the unsalted butter, maple syrup, minced chipotle pepper, adobo sauce, orange zest, a pinch of kosher salt, and freshly ground black pepper. Blend until thoroughly combined.
4. Chill the Butter
Transfer the butter onto parchment paper, shape it into a log, roll it up tightly, and chill in the refrigerator for at least 15 minutes.
5. Season and Serve
Remove the sweet potatoes from the oven, slit each one open, and season with salt and black pepper. Insert a slice of the chilled chipotle orange butter into each sweet potato and serve immediately.
Toss the roasted sweet potatoes with the chipotle orange butter as soon as they're out of the oven. The heat helps the butter to melt and coat the potatoes evenly.
Always zest the orange before juicing it to avoid a slippery rind. The zest carries intense aromatic oils that elevate the butter’s flavor.
Opt for garnet yams or jewel varieties, which are commonly labeled as sweet potatoes in supermarkets. They have vibrant orange flesh and a creamy, sweet flavor when roasted.
Give your roasting pan or baking sheet a head start by preheating it in the oven. This helps in achieving an immediate sizzle and superior caramelization.
Use a neutral oil with a high smoke point like grapeseed or avocado oil. This allows the exterior to crisp without burning.
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