Chipotle Smashed Sweet Potatoes (half recipe)

Serves 4 Beginner
  • 2 pounds sweet potatoes (3 potatoes)
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1 1/2 teaspoons minced chipotle chiles in adobo sauce, with seeds
  • 1 1/2 teaspoons adobo sauce (from the can of chiles)
  • 2 tbsp pure Grade A maple syrup
  • 2 tablespoons unsalted butter, diced
  • Kosher salt and freshly ground black pepper

Preheat the oven to 350 degrees. Line a sheet pan with aluminum foil.

Place the sweet potatoes on the prepared sheet pan and pierce each potato 4 times with a small knife. Roast for 1 to 1¼ hours, until very tender inside when tested with a knife. Set aside until cool enough to handle. (Leave the oven on.) Peel the potatoes, discard the skins, and place the potatoes in the bowl of an electric mixer fitted with the 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 5 minutes. (It might look curdled.)

With the mixer on low speed, add the chipotle-milk mixture to the sweet potatoes. Add the maple syrup, butter, and 1 1/2 teaspoons salt. Mix until the potatoes are coarsely pureed. Pour into a 9 × 6 × 2-inch oval oven-to-table baking dish and bake for 20 to 30 minutes, until heated through. Sprinkle with salt and pepper and serve hot.

Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserved

Share This

Keep In Touch!

Sign up and I'll send you great recipes and entertaining ideas every week!