Sweet Potatoes With Chipotles
|Sweet potatoes||2 Pound, peeled and cut into 1/4 inch thick slices (3 Whole)|
|Butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Apple cider||3⁄4 Cup (12 tbs)|
|Packed brown sugar||3 Tablespoon|
|Chipotle chiles in adobo||2 , coarsely chopped|
|Adobo sauce||2 Tablespoon|
|Freshly ground pepper||To Taste|
|Salted roasted pumpkin seeds||1⁄3 Cup (5.33 tbs), coarsely chopped|
Preheat the oven to 375°F.
In a large saucepan, cover the potatoes with water and bring to a boil.
Cook over medium heat for 12 to 15 minutes, or until tender.
Meanwhile, in a medium-size skillet, melt the butter over medium heat.
Whisk in the apple cider and brown sugar.
Cook for 2 minutes, whisking, until the sugar has dissolved.
Stir in the chipotles and adobo sauce, season with salt and pepper, and set aside.
In a shallow round baking dish, arrange the potatoes in concentric circles, slightly overlapping the slices.
Pour the ciderchipotle sauce over them.
Bake for 30 to 35 minutes, or until the sauce is thick and the potatoes arc browned.
Sprinkle with the pumpkin seeds.