Charred Chili-Lime Sweet Potatoes

This boldly flavored side dish is a great accompaniment to Tex-Mex or South American meaty mains. The chili glaze is a combination of our Crying Tongue Hot Sauce, honey, and Garlic Balsamic. Our Key Lime EVOO and Cowboy Rub highlight and contrast the natural sweetness of the sweet potatoes with spice and zest.

Serves 4

Ingredients:

Spicy Honey Glaze:

1/4 cup Gil’s Crying Tongue Hot Sauce

1/4 cup honey

1 tablespoon Gil’s Garlic Balsamic

4 sweet potatoes, halved

2 tablespoons Gil’s Key Lime Extra Virgin Olive Oil

2 tablespoons Gil’s California Extra Virgin Olive Oil

2 teaspoons Big Sur Cowboy Rub

1/4 cup cilantro, chopped

1/4 cup red onion, chopped

1 lime, cut into wedges

Instructions

Preheat oven to 400°F and line a large baking sheet or casserole dish with aluminum foil. Place hot sauce, honey, and vinegar in a medium bowl, and whisk to combine, set aside. Place the sweet potatoes (cut side up) on the prepared baking sheet and score in a criss-cross pattern. Drizzle each with oil (both the Key Lime and California EVOOs) and season with the Cowboy Rub. Place in the oven and roast for 20 minutes. After that initial roast, brush the partially baked sweet potatoes, thoroughly, with the glaze and return to the oven. Bake for another 10 minutes, brush again, and bake for 10 minutes more or until the potatoes are fork tender. Remove from the oven, sprinkle with cilantro and red onion. Serve with lime wedges on the side for an extra squeeze of citrus.