This is a perfect summer recipe, the heat from the chipolte peppers and the zip of the lime and cilantro blend together for a mouth full of flavor. I couldn't find a gluten free adobe sauce, but I have heard they are out there. If you find one, add a comment and share!
Chipolte and Lime Sweet Potatoes
1 1/2 to 2 pounds of sweet potatoes
1 T and 2 tsp extra virgin olive oil
1/2 tsp kosher salt
1 chipolte pepper from a can of chipolte peppers in adobe sauce
2 tsp adobe sauce
1 garlic clove
1 T lime zest
1 T fresh lime juice
2 T fresh chopped cilantro
Pre-heat oven to 400 degrees.
Wash and peel sweet potatoes. Chop into slices or bits about 1-2 inches in size. Toss sweet potatoes with 1 T olive oil and sprinkle with salt. Place on a cookie sheet and bake in the oven for 30-35 min, or until fork goes into the potatoes easily. Stir potatoes once during baking.
Meanwhile, remove one chipolte pepper from the can and chop into tiny bits. Place in a large bowl. Using the sauce the chipolte pepper are in, add 2 tsp adobe sauce to the bowl. Mince garlic clove and add to the bowl. Finally, add lime zest, juice and 2 tsp olive oil. Mix all ingredients.
Once potatoes are done baking, add them to the bowl and toss with the sauce until every potato is covered. Add in cilantro and toss gently. Serve and enjoy!