Chipotle Sweet Potato Fondue

Lynnda Cloutier


Forget the brown sugar and gooey marshmallows. This is the way to give sweet potatoes the respect they deserve. Serve with chilled cooked shrimp, chunks of crusty Italian bread and assorted crudities for dipping.Unknown source

★★★★★ 1 vote


1 tbsp. unsalted butter
1 medium onion, chopped
1 1/2 lbs. sweet potatoes, peeled and cut into 1 1/2 inch cubes
2 1/2 cups chicken broth
1 tsp. finely chopped canned chipotle chile in adobo sauce
1/2 cup plus 1 1/2 tbsp. crème fraiche or sour cream
1 tbsp. freshly squeezed lime juice
1 tbsp. coarsely chopped fresh cilantro or parsley


1In large pan, melt butter over medium heat. Add onion and cook, stirring occasionally til softened, but not browned, 3 to 5 minutes.
2Add sweet potatoes and enough of the chicken broth to cover. Increase head to medium high and bring to boil. Reduce heat to medium low and cook, partially covered til sweet potatoes are tender when pierced with tip of sharp knife, about 20 minutes.
3Remove pan from heat. Using handheld immersion blender, puree sweet potatoes in broth til smooth. Alternatively puree in batches in blender or food processor til smooth and return the sweet potatoes to the pan. Beat in chipotle chile.
4Whisk in 1/2 cup of the crème fraiche and the lime juice. If mixture is too thick, whisk in a little additional broth or water. Season wit salt to taste.Cook over medium low heat til heated through, about 5 minutes
5Transfer to a ceramic or enameled cast iron fondue pot. Drizzle remaining 1 1/2 Tbsp. crème fraiche on top and sprinkle with the cilantro. Regulate heat under pot, if possible so that fondue remains warm, not hot.
Makes about 4 cups or 10 to 12 appetizer servings.

About this Recipe

Course/Dish: Vegetable Appetizers