I got the inspiration for a chile glazed sweet potato dish from a Rick Bayless recipe that can be found here. I didn't have any ancho chiles, and I thought it would be fun to go a completely different way with these. They were really good, simple and fairly quick to make, and spicy, just the way I like things. They were almost a little too spicy for Brett, so keep that in mind if you decide to make these. Just cut down on some of the chipotle peppers.
I thought about putting other things in these, but they seemed perfect with just the sweet potatoes, so all I did was put some chopped black olives in the flautas with the sweet potatoes. The only thing I would do differently next time would be to thaw out some Green Chile Taco Sauce to have with these - that would have been perfect.
Man, I'm drooling just thinking about these - we will definitely have them again soon. I'll just tone down the spice a little bit so Brett doesn't disallow me from ever making these again. So good, so good.
Anything on the ingredients list that doesn't fit in with the Eat Local Challenge or the Go Local part of the Unplug Yourself initiative were things we already had on hand.
Note: I still have lots of agave nectar on hand. When I am out I will be purchasing local honey - which would also work well in this recipe.
The local booty legend:
no asterisk = grocery store
* = farmer's market or The Root Cellar
** = CSA
*** = Container or Community Garden
**** = the non-profit buying club, Blue Planet or Purcell Mountain Farms
These plates are seriously cool aren't they? ;-) Very fitting for a Mexican meal - hehe.
Spicy Chile-Glazed Sweet Potato Flautas
Chile Glazed Sweet Potatoes:
2 sweet potatoes, scrubbed and cubed *
2 cloves of garlic, minced *
2 chipotle chiles in adobo, minced
1-2 tbsp adobo sauce
3 tbsp agave nectar
1/4 cup of water
Preheat oven to 425.
Combine all the glaze ingredients in a small bowl.
Place the sweet potatoes in a baking dish and toss with half the glaze.
Cover with foil and roast for 20 minutes. Toss potatoes with the rest of the glaze.
Roast for an additional 20 minutes or until potatoes soft.
Turn the oven down to 400.
The Rest of the Schtuff:
1 small can of chopped black olives, drained
small flour tortillas
Make sure the oven is at 400.
Layer sweet potatoes in warmed tortillas. Roll up and secure with toothpicks.
Bake for 15-20 minutes or until golden brown.
Remove the toothpicks and serve with salsa.