Here’s a great twist for your Thanksgiving sweet potatoes or if you love sweet potatoes as much as I do you can whip these up anytime of the year!
I love sweet and savory flavors, and these chipotle sweet potatoes totally hit the spot. You have the sweetness of the sweet potatoes balanced by the smoky heat of the chipotle chiles. You can make these as spicy as you like, just add more or less of the chipotle.
- 4 pounds sweet potatoes (6 potatoes)
- 1 cup whole milk
- 1 cup heavy cream
- 3 tablespoon minced chipotle chiles in adobo sauce, with seeds, I used Goya
- 2 tablespoon adobo sauce (from the can of chiles)
- ¼ cup maple syrup
- 1 stick of unsalted butter, diced
- 1 tablespoon Garlic powder
- Salt and Pepper
- Parsley, chopped
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Chop sweet potatoes into chunks, nothing too specific because you are just going to end up mashing them later.
Place them onto the prepared baking sheet, drizzle with olive oil and sprinkle salt and pepper.
Roast for 15 minutes, take out of the oven and flip the potatoes over. Sprinkle the potatoes with salt and pepper.
Roast for 30 minutes to 1 hour, until very tender inside when tested with a knife.
Place the potatoes in the bowl, and half of the butter. Mash the potatoes.
While the potatoes cook, place the milk, cream, garlic powder, chipotle chile, and adobo sauce in a small saucepan. Bring to a boil, whisk, lower the heat, and simmer for 5 minutes while whisking.
You can use a hand held mixer or a good ole wooden spoon for this part. If using a mixer place on low speed, add the chipotle-milk mixture to the sweet potatoes.
Add the maple syrup, rest of butter, and 1 tablespoon salt. Mix until the potatoes are coarsely pureed. Sprinkle with salt and pepper and parsley.