Chipotle Sweet Potatoes
I’m so excited to be entering another Fall season! As I begin to plan holiday menus and prep for various events, I feel euphoric and giddy. As you well know, Fall is my favorite season. And I’m the type of person that does not believe in Spring cleaning but rather, Fall cleaning. So, I came across an old recipe notebook where I scribbled down food ideas, flavor pairings and various other foodie paradigms. Low and behold, here was an old Thanksgiving side dish I tried one year that rocked the table, literally!
For me, finding an old recipe is like finding a childhood treasure. This recipe is no exception! Let’s just jump straight to it…this sweet potato dish is AMAZING! Please don’t be afraid to try this, especially if you are not a “spicy” person. These chipotles should not scare you! The sweet and mild spice are so perfect together. I have served these sweet potatoes with smoked turkey and various other grilled and roasted root vegetable sides. The real stars though, are always the sweet potatoes. Try these for your next holiday event….you and your guests won’t be disappointed.
Chipotle Sweet Potatoes
Equipment
- Sheet pan
- Cutting Board
- Chef knife
- Pie Dish or Square Baking Dish
- Small Sauce Pan
- Whisk
Ingredients
- 4-5 each large sweet potatoes, washed well
- 4-5 tbsp unsalted butter
- 1 tsp canned chipotles in adobo, finely minced (use more depending on heat tolerance)
- 6 tbsp light brown sugar, firmly packed
- 1 cup heavy cream
- to taste Kosher salt and white pepper
Instructions
- Preheat your oven to 375 degrees F. Thoroughly wash the sweet potatoes and lay them out on a sheet pan. Bake for 45-60 minutes until sweet potatoes just begin to soften. You still want the sweet potatoes to be firm in the middle. This will ensure you have a straight cut for slicing and they will not collapse on you.
- While the sweet potatoes are baking, combine the next 4 ingredients in a sauce pan and cook until the butter is melted, the sugar is incorporated and the mixture just begins to bubble. Remove from heat.
- Test the doneness of your potatoes by inserting a knife in the center of potato. If there is some resistance, then your potato is perfect! Allow to cool for 10-15 minutes.
- Cut off the ends of your sweet potatoes. Gently peel away the outer skin. Once the potatoes are peeled, begin cutting them into 1/4" slices. Shingle them in a baking dish or in a pie dish.
- Generously season the potatoes with salt and white pepper. Pour the warm heavy cream mixture over the shingled sweet potatoes.
- Cover with plastic film and then aluminum foil. Bake for an additional 20-30 minutes. Remove from oven and allow to cool slightly before plating.
- Serve with roasted root vegetables and your favorite protein. Garnish with thinly sliced green onions or finely minced cilantro.
