Sweet Potatoes are definitely not only for Thanksgiving! They are awesome all year round and make for a wonderful side dish during the Holiday Season. Christmas is right around the corner and this would be just perfect. I like spicy but only added 1 Tablespoon minced Chipotle Chile into this. It has a slight kick but nothing crazy. These potatoes came about because I needed something that would travel well. Aunt Pammy’s Chipotle Sweet Potatoes are my usual “go to” but I needed to make something that would travel well. So this was born! Pretty easy and delicious — and no one said they were too spicy! Enjoy even if they are far from being diet food. It’s the Holiday — Enjoy!!!!
Ingredients:
4 pounds Sweet Potatoes or Yams
1 cup whole milk
1 cup heavy cream
1 Tablespoon minced canned chipotle chiles in adobo sauce , with seeds (available in supermarket–Goya and Casa Fiesta–in aisle with most of the Mexican Food (see photo)
1 Tablespoon adobo sauce (from the can of chiles)
1/4 cup Grade A maple syrup
4 Tbsp. (1/2 stick) unsalted butter
Kosher Salt and Freshly Ground Black Pepper
Directions:
Preheat the oven to 350 degrees. I sprayed a sheet pan with cooking spray. Pierce each potato a few times with a small knife.
Place the sweet potatoes on the sprayed sheet pan ( or use aluminum foil) we don’t want bubbling sweet potatoes all over the oven!
Roast for 1 – 1 1/2 hours depending on the oven and the size of your sweet potatoes. They should be very tender inside when tested with a fork. When finished set them aside and allow them to cool off till you can handle them without getting burnt.
Leave the oven on .
When the potatoes are cool enough to handle, peel them, discard the skins and place the potatoes in the bowl of an electric mixer with paddle attachment.
Meanwhile place the milk, cream, chipotle chile and adobo sauce in a small saucepan. Bring to a boil, lower the heat and simmer for about 5 minutes. I whisked it a few times while it was cooking. Lower the heat once it comes to a boil and simmer for 5 minutes. ( it may look curdled)
With the mixer on low-speed, add the milk mixture to the sweet potatoes. Be careful if milk mixture is very hot. Add the maple syrup, butter and 1 Tbsp. Kosher Salt. Mix until the potatoes are coarsely pureed. Pour into a 9 x 12 oval or any baking dish you would like, just make sure that the baking dish is an oven to table type of dish. Bake for app. 30 minutes, until heated through, you may cook a little longer depending on your oven and the dish you used. Taste for salt and pepper and you can always sprinkle a little more in at this point.
Serve Hot. ( although these were pretty good cold the next day) . They heated up in microwave rather well also.
*if you want to prepare ahead. Prepare the sweet potato mixture , place into the baking dish and cover and refrigerate for up to 3 days. Bake at 350 degrees for about 45 minutes, until hot.
Cooking with Candi 