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Chile-Glazed Sweet Potatoes With Cinnamon and Orange From San Jose Cook-in

This recipe is from _Mexican Kitchen_ by Rick Bayless. I used all the optional ingredients and I used all of the preferred preparations. Kay Hartman

Camote Adobado
Chile-Glazed Sweet Potatoes With Cinnamon and Orange
Serves 6 to 8 as an accompaniment

For 2/3 cup Essential Sweet-and-Spicy Ancho Chile Seasoning Paste

5 garlic cloves, unpeeled
6 medium-to-small (a scant 3 ounces total) dried ancho chiles, stemmed
and seeded
1 teaspoon dried oregano, preferably Mexican
1/2 teaspoon cinnamon, preferably freshly ground Mexican canela
A generous 1/4 teaspoon black pepper, preferably freshly ground
A generous 1/8 teaspoon cloves, preferably freshly ground
1/2 cup chicken broth or water [I used chicken broth]

3 pounds (about 5 medium) sweet potatoes, unpeeled [I peeled the
potatoes because I thought it would be nicer. I'm glad I did.]
1 tablespoon finely chopped orange zest (orange rind only), plus some
thinly slivered zest for garnish
1/2 cup fresh orange juice
2 tablespoons honey
Salt, a generous teaspoon
2 tablespoons melted butter or olive oil (optional), plus a little
extra for the pan [I used butter]
A few tablespoons chopped cilantro, for garnish
1 or 2 tablespoons crema [you can substitute creme fraiche]

1. Making 2/3 cup Essential Sweet-and-Spicy Ancho Chile Seasoning
Paste. Roast the unpeeled garlic on an ungreased griddle or heavy
skillet over medium heat, turning occasionally, until soft (they'll
blacken in spots), about 15 minutes; cool and peel. While the garlic
is roasting, toast the chiles on another side of the griddle or
skillet: 1 or 2 at a time, open them flat and press down firmly on
the hot surface with a spatula; in a few seconds, when they crackle,
even send up a wisp of smoke, flip them and press down to toast the
other side. [I rinsed the chiles before I pan roasted them so they
had a few drops of water when I added them to the skillet.] In a
small bowl, cover the chiles with hot water and let rehydrate for 30
minutes, stirring regularly to ensure even soaking. Drain and discard
the water.

Combine the oregano, cinnamon, black pepper and cloves in a food
processor or blender, along with the chiles, garlic and broth or
water. Process to a smooth puree, scraping and stirring every few
seconds. (If the mixture won't go through the blender blades, add a
little more liquid.) Press through a medium-mesh strainer into a
small bowl. [I might have forgotten to strain. I don't remember
having done it.]

2. Assembling the dish. Slice each of the sweet potatoes into 4
lengthwise wedges. Lightly butter or oil a 13x9-inch baking dish, and
lay in the sweet potatoes in a single layer. Combine the chile
seasoning paste with the orange zest, orange juice and honey. Taste
and season with salt (it should taste salty, since this is the
seaoning for the potatoes). Spoon evenly over the sweet potatoes.

3. Baking the potatoes. Turn on the oven to 350 degrees F. Drizzle
the sweet potatoes with the (optional) butter or oil, cover with the
aluminum foil and bake for 45 minutes or until the potatoes are almost
fork-tender.

Raise the oven temperature to 425 degrees F, uncover the potatoes,
baste with the juices and bake until the potatoes are nicely glazed
and the sauce reduced to a medium thickness, about 10 minutes.
Sprinkle with slivers of orange zest, chopped cilantro and a drizzle
of cream if you wish, and it's ready to serve.

Advance Preparation -- The seasoning paste may be made a week or so
ahead. The potatoes can be assembled through step 2 several hours in
advance, or the whole can even be baked and reheated. Garnish just
before serving.