Glazed Spicy Sweet Potatoes

2 Tbsp butter, melted
2 Tbsp honey
1 Tbsp fresh lime juice
1 Tsp ground allspice
1 Tsp ground cinnamon
1 Tsp ground Chiles (chipotle, cayenne)
about 2 lbs sweet potatoes, peeled, and cut into slices about 1/2 inch thick
salt and pepper to taste

Preheat oven to 400 degrees, brush some oil into the baking dish.  In a large bowl whisk together the butter, honey, lime juice, allspice, cinnamon and chiles until blended.  Mix in potatoes and arrange the slices in a single layer in the baking dish and add salt and pepper.  Bake for about 20-25 mins, or until tender and the sauce is caramelized.

Jamaican Jerk Chicken

2 Tbsp hot sauce (Franks)
8 green onions
4 cloves of garlic
1 Tbsp dried thyme or 2 Tbsp fresh
2 Tbsp ground allspice
2 Tsp cinnamon
1 Tsp nutmeg
1/2 Tsp ground cloves
2 Tsp ground ginger
1 Tbsp kosher salt
2 Tsp fresh ground pepper
1/4 cup brown sugar
2 Tbsp soy sauce
1/4 cup fresh lime juice
2 Tbsp olive oil
3 lbs. chicken parts (boneless is best)

In a blender or food processor, puree all ingredients (except chicken) until smooth.  Pierce the chicken with a fork all over.  Put the chicken in a large ziploc bag and pour the marinade over the chicken, seal and marinate overnight.  Remove chicken 30 mins before cooking.  Chicken can for grilled, broiled or grilled on the stove top grill pan.

Mango & Avocado Salad

5 Tbsp extra virgin olive oil
2  Tbsp fresh orange juice and some zest
1 Tbsp fresh lime juice
1 Tbsp soy sauce
1 Tbsp fresh grated ginger
2 ripe Haas Avocados, peeled, pitted and sliced
2 mangoes, cut along each side of pit and score each half into diamonds and spoon out of shell
1/2 red onion finely chopped
red pepper flakes, optional
Mixed salad greens

Make Vinaigrette- Whisk together the first five ingredients and set aside.  In a bowl mix the salad greens and half the vinaigrette to coat.  In another bowl, gently mix the avocados and mangoes with the remaining vinaigrette.  Arrange greens and top with the fruits.