Whipped Chipotle sweet potatoes
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- 5 1/2 lbs. sweet potatoes, scrubbed
- 1 tbsp. minced chipotle chiles in adobo or to taste, mashed to a paste
- 3 tbsp. unsalted butter, cut into tablespoon size pieces, room temperature
- 1 tsp. salt
1Adjust rack to middle and preheat oven to 450. Line a baking sheet with foil and butter a shallow 2 quart glass or ceramic baking dish
2Pierce each potato several times with a fork, place on baking sheet and bake til very soft,1 to 1 1/2 hours. Remove potatoes from oven and reduce oven temperature to 350.
3When potatoes are cool enough to handle, halve them and scoop flesh into a bowl. beat potatoes, chile paste, butter and salt with mixer on medium speed just til smooth. Spread in prepared baking dish. Bake til hot, 20 to 25 minutes. Serve at once.
4Small cans of chipotle chiles in adobo are found in some supermarkets and many ethnic markets. The easiest way to use them is to puree contents in food processor. Keep any leftover puree in small glass jar in refrigerator. It's great stirred into mayonnaise for a dip or sandwich spread, used in marinades or added to soup that need livening up.