Baked Sweet Potato and Chipotle Mash
The smoky heat of chipotle peppers is a delicious addition to mashed sweet potatoes. Combined with a little cinnamon, allspice and butter they become an outstanding, easy to prepare side dish that complements grilled meats, poultry and fish perfectly.
- 6 medium sweet potatoes, scrubbed and pierced with a fork
- 2 chipotle chiles in adobo
- 2 tablespoons adobo sauce
- 1 tablespoon cream
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground allspice
- 2 tablespoons butter
- Kosher salt and freshly ground black pepper to taste
Wrap the sweet potatoes individually in foil and bake at 400°F for 50 minutes, or until very tender when pierced with a fork.
While the potatoes cook, add the chipotles, adobo sauce, cream, cinnamon and allspice to the work bowl of a food processor. Pulse several times until the mixture is a smooth puree.
Once the potatotes are cooked, unwrap them and allow them to cool for several minutes. Slice them in half lengthwise and scoop the flesh out into a mixing bowl.Add the butter and mash with a large fork or potato masher until smooth. Season to taste with salt and pepper, then stir in the chipotle mixture. Transfer to a serving dish and serve immediately.
If you aren't sure how much heat you like, use just one pepper to start. If you decide you like more heat, you can always puree another. Also, this dish can be made ahead and reheated in a 325° oven for 30 to 40 minutes.