Tuesday, November 15, 2005

Sweet Potatoes with Chipotles Beats Sweet Potatoes with marshmallows Hands Down

Knowing I love sweet potatoes, Elissa gave me this recipe last year and it is truly fantastic. Thanksgiving is not a time to be fussing with highly complicated recipes so this one fits the bill perfectly. It's got that whole sweet and spicy vibe going for it.

Mashed Sweets Potatoes with Maple Syrup and Chipotles

adapted from Bobby Flat, Bolo and Mesa Grill

This can be made a day or so ahead of time, put in a gratin dish, dot with butter and reheat at 350 'til hot. Yield 6 to 8 servings. Most people don't eat huge quantities, so you can stretch this to serve 12 if you have the traditional mashed potatoes with the Thanksgiving meal, as well.

5 lbs (about 10 medium or 5 large) sweet potatoes, scrubbed
1/3 to 1/2 cup maple syrup (the real thing)
3/8 cup creme fraiche (can't figure out how to do french accent marks)
4 tsp puree from canned chipotles (some I mince a bit, too if you want it spicier hotter)
1 1/2 tsp ground cinnamon
Salt to taste

Put oven rack in middle position and preheat oven to 375 degrees. Place potatoes on large backing sheet and bake until soft, 35 to 40 minutes for medium potatoes, up to an hour for large.

Meanwhile, combine syrup, creme fraiche, chipotle puree, cinnamon and salt in a small bowl. Whisk until smooth.

When potatoes are tender, remove from oven, slice in half lengthwise. Scoop hot flesh into a potato ricer or food mill, puree into bowl with other ingredients. Stir with rubber spatula to combine. Potatoes should be light and fluffy. Taste for seasoning and if serving immediately, transfer to warm serving bowl.


Post a Comment

<< Home