Serves 4-6
Into a small saucepot, place the butter, honey, orange juice, chipotle, and adobo sauce. Set the pot over medium-low heat and cook, stirring occasionally, until it starts to thicken, about 11-16 minutes. Remove from the heat, stir in the zest, season with salt, and reserve. It will continue to thicken and get syrupy as it cools.
In a large bowl, toss the sliced sweet potatoes with 2 tablespoons of oil and season with salt and pepper until well coated.
To Grill:
Heat the grill to medium-high then clean and lightly oil the grates.
Arrange the sliced sweet potatoes on the grill and cook until nicely marked, about 3-5 minutes. Give each slice a quarter turn and cook 2-4 minutes to create a crosshatch pattern. Flip each slice and cook until fork tender, but not mushy, about 3-5 minutes. Transfer the cooked sweet potatoes to a serving platter. Stir the glaze then brush (or spoon) some on top of each slice. Taste and adjust seasoning as needed. Sprinkle with parsley and serve any remaining glaze on the side.
To Roast:
Heat the oven to 400 degrees F.
Arrange the sliced sweet potatoes in a single layer on a foil lined baking sheet pan without crowding. Use two pans if necessary. Roast the sweet potatoes for 10-12 minutes. Remove from the oven and flip each slice. Return the sweet potatoes to the oven and roast for about 8-10 minutes more until golden brown and fork tender, but not mushy. Transfer the cooked sweet potatoes to a serving platter. Stir the glaze then brush (or spoon) some on top of each slice. Taste and adjust seasoning as needed. Sprinkle with parsley and serve any remaining glaze on the side.
To Sauté:
Place a large nonstick sauté or grill pan over medium-high heat. When hot, arrange some of the sliced sweet potatoes in a single layer without crowding. You will need to work in batches. Cook for about 8-12 minutes until nicely browned, rotating the sweet potatoes as needed to ensure even browning. Flip each slice and continue cooking until fork tender, but not mushy, about 8-12 minutes more, rotating as needed to ensure even browning. Transfer the cooked sweet potatoes to a serving platter and keep warm. Wipe the pan clean and repeat with the remaining sweet potato slices. Stir the glaze then brush (or spoon) some on top of each slice. Taste and adjust seasoning as needed. Sprinkle with parsley and serve any remaining glaze on the side.
Ingredients
2 tablespoons unsalted butter
1/4 cup pure honey
1 tablespoon freshly squeezed orange juice
1/2 teaspoon finely minced chipotle pepper, more if you like it spicy
2 teaspoons adobo sauce from the can of chipotles
1 teaspoon grated orange zest
Salt
2 medium sweet potatoes (about 1 1/2 lbs.), scrubbed, and cut crosswise into 1/4 inch slices
2 tablespoons canola oil, plus more if grilling
Freshly ground black pepper
1 1/2 tablespoons minced fresh Italian (flat leaf) parsley leaves