Chili-Bathed Sweet Potatoes

• 2 garlic cloves, green shoots removed
• Salt to taste
• 2 chipotle chilies in adobo, seeded
• 2 tablespoons adobo sauce from the chilies
• 1/2 teaspoon ground cinnamon
• 18 teaspoon freshly ground cloves (1 clove)
• 1/4 teaspoon freshly ground pepper
• 1/2 cup chicken broth or water
• 1 cup fresh orange juice
• 2 tablespoons honey
• 1 tablespoon finely chopped orange zest
• 2 tablespoons extra virgin olive oil
• 4 large sweet potatoes about 3 pounds, scrubbed
• Chopped cilantro for garnish optional

1. Preheat the oven to 350 degrees.
2. Oil a 2-quart baking dish.
3. Place the garlic, salt, chipotles and adobo sauce, cinnamon, cloves, pepper, broth, orange juice and honey in a blender.
4. Blend until smooth.
5. Strain into a large, wide bowl, and stir in the orange zest.
6. Cut the sweet potatoes in half lengthwise, then cut each half into 4-inch lengths.
7. If the sweet potatoes are fat, cut the pieces in half lengthwise into wedges.
8. Add to the bowl, and toss with the adobo mixture until coated.
9. Transfer to the baking dish, then pour on the liquid from the bowl.
10. Drizzle on the oil, and cover tightly with foil.
11. Bake 45 minutes in the preheated oven until tender.
12. Raise the heat to 425 degrees, uncover the sweet potatoes and baste with the liquid in the pan.
13. Continue to bake, uncovered, until the sweet potatoes are thoroughly tender and glazed and any sauce remaining in the pan is thick.
14. Garnish with cilantro and serve.

garlic, salt, chilies, adobo sauce, ground cinnamon, ground, freshly ground pepper, chicken broth, orange juice, honey, orange zest, extra virgin olive oil, sweet potatoes, cilantro

Taken from cooking.nytimes.com/recipes/1014129 (may not work)