Fully Baked Chipotle Sweet Potatoes
This recipe belongs to my sister, Pamela. She is a great cook, and this is her signature Thanksgiving Dish. We count on it every year as her contribution. I highly suggest it if you like spicy because it is! It definitley packs some heat, be careful when you buy the chipotle peppers in adobe sauce , just make sure they don’t say Hot or you might be blowing the roof off of your Thanksgiving Dinner! Be prepared for a lot of flavor ! If your family likes spicy this is an awesome recipe, and you all know how much I like spicy by now. This is certainly a new take on Sweet Potatoes because they aren’t sweet. I also make a Sweet Potato dish with Marshmallows (* see recipe) and the two are always on my table, one sweet and one spicy. Thanks Aunt Pammy.
Ingredients:
5 lbs.Yams or Sweet Potatoes
Kosher Salt ( about 1/4 to 1/2 cup)
Heavy Cream ( about 1 1/2 quarts)
Chipotle Peppers in Adobe Sauce (canned) *look in Mexican Food Aisle in most supermarkets
Directions:
Slice Potatoes thinly and add salt. Place in baking dish you are going to use and cover with kosher salt, start with 1/4 cup and go to the 1/2 cup. Use your clean hands and toss together.
Puree Chipotles in small food processor .* you can keep pureed chipotles in fridge for up to 2 months. So you can do this step ahead.
Put approximately 1 – 2 tsp. of chipotle pepper puree in heavy cream and mix together
Pour Cream Mixture over Potatoes in an ovenproof baking dish ( earthenware is nice for this)
Place in 375 degree preheated
oven for 45 minutes to an hour depending on your oven.
Potatoes should be somewhat set and browned on top when ready.
Enjoy! and Happy Thanksgiving
Cooking with Candi 