Grilled Sweet Potatoes with Orange-Chipotle Glaze

4 large sweet potatoes (about 2 lbs)
1 can chipotle chiles in adobo sauce
2 Tbsp butter, melted
1 Tbsp chopped fresh cilantro
1/2 tsp salt
1 (6oz) can thawed orange juice concentrate, undiluted

Heat up your grill.

Cut potatoes in half lengthwise. Cook potato halves in boiling water 5 minutes or until crisp-tender; drain. Rinse with cold water. While potatoes are cooking, remove 3 Tbsp adobo sauce from canned chiles. Save remaining sauce and chiles for another use. Combine 3 Tbsp adobo sauce, butter, cilantro, salt and juice in a small bowl. Grill potatoes 4 minutes on each side or until done, basting frequently with glaze.

NOTES
From Cooking Light.
Untried.