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I first posted this recipe four years ago, and it is one Suzen and I have enjoyed on a regular basis ever since. For your holiday table, sweet potatoes just have to appear somehow, someway. This is The Way.

And if you have yet to settle on a sweet potato recipe then these honey and chipotle infused spears of sweet potatoes may be just what you need. They are an ideal match for turkey, particularly that rich dark meat. Here the sweetness of honey and heat of chipotle are a fine balance for turkey. The lime juice is a “chaser” you cannot ignore.

Why do I obsess about sweet potatoes? I have no idea. I just know that Thanksgiving dinner has to have them, has to. I tried to discuss this with my therapist, but all she could do is suggest marshmallows. Yes, she said that m-word, trying to be helpful. I explained that my childhood had been tainted by mounds of marshmallows browning atop a base of sweet potatoes.

You may have had that dish. You may even enjoy it. But for me, honey and chipotle and lime are the winning combination.

Easy, spicy, and satisfying, this dish will be a warm addition to your holiday table warmly received.

Honey and Chipotle Glazed Sweet Potato Spears

Yield: serves 10


  • 4 pounds uniformly (medium) size dark-orange-fleshed sweet potatoes, peeled, cut in half crosswise, then cut into ½-inch wedges
  • 1 tablespoon plus ½ cup (1 stick) unsalted butter at room temperature
  • 1 teaspoon chipotle powder
  • ½ cup honey
  • ⅓cup fresh lime juice
  • 1 teaspoon kosher or sea salt


Preheat the oven to 400°F.

Place the sweet potato wedges in a large bowl.  Coat a large rimmed baking sheet with the 1 tablespoon butter and set aside

In a small saucepan over medium heat, melt the ½ cup butter. Whisk in the chipotle powder and then add the honey, lime juice, and salt.  Bring to a simmer, stirring constantly, continue simmering for 3 minutes to meld the glaze.

Pour the glaze over the sweet potatoes and toss until well coated.  Arrange them in a single layer on the prepared baking sheet. Use a rubber spatula to scrape the bowl, drizzling any remaining glaze over the potatoes.  Cover the pan tightly with aluminum foil. Roast, covered, for 40 minutes. Remove the foil and base with the potatoes. Continue to bake, basting every 10 minutes for about 20 minutes longer until tender, nicely browned and caramelized at the edges.  Serve immediately, or keep warm in a low oven for up to 30 minutes.  Baste just before serving.

Source: The New Thanksgiving Table by Diane Morgan [Chronicle Books, 2008]