Spicy Glazed Sweet Potatoes with Cinnamon and Orange

- 5 dried Guajillo or Ancho chiles
- 1/2 cup water
- 5 cloves garlic
- 1/4 Tsp. ground black pepper
- 1/8 Tsp. ground cloves
- 1/2 Tsp. ground cinnamon
- 1 Tsp. dried oregano
- 1/2 cup orange juice
- 1 TBSP orange zest
- 1/3 cup honey
- 4 medium sweet potatoes
- 1/4 cup canola oil

Preheat oven to 350 degrees.

Toast and rehydrate the chiles using the method described in my chile puree article. In a food processor or blender, add the rehydrated peppers, garlic, cinnamon, black pepper, cloves, oregano, and water. Processs to a smooth paste. You may have to add some more water to keep things smooth. Add the orange juice and orange zest and pulse a few times.

Peel the sweet potatoes and cut them into 2 inch long wedges or strips. Place them into a lightly greased 13 x 9 baking pan. Drizzle the chile mixture on top of the potatoes. Then drizzle the honey on top of that. Cover the pan with foil and place in the oven for 30 minutes.

Uncover and crank the heat up to 425 degrees. Drizzle the oil on top. Place back in the oven, uncovered, for 10-12 minutes and baste often with the juices.