Made by Kathleen Nolan of Ojai, CA.
What you’ll need;
2 large Sweet Potatoes
1 1/2 T. Extra Virgin Olive Oil
3 T. Ojai Habanero Jelly
1 T. Chili Pepper
1 T. Fresh Lime Zest
1 Bunch of Fresh Cilantro, finely chopped
Bake sweet potatoes @ 425 for 75 minutes, or until a fork goes through easily.
Allow to cool.
Halve the potatoes lengthwise & then cut each half into 4 long spears. Place on a baking sheet.
In a small bowl whisk olive oil & Ojai Habanero Jelly, until it forms a nice glaze.
Using a pastry brush, coat each sweet potato with the glaze.
Sprinkle cilantro, cayenne pepper & lime zest evenly on each wedge.
Now sprinkle each with salt.
Reheat @ 450 for 15 minutes.
This goes well with the Albondigas Soup & the Corn Muffins, or as a side dish with beef or chicken.