Categories: Sides

Ingredients

• 6 sweet potatoes
• 1 cup whole milk
• 1 cup heavy cream
• 1 tbsp. minced canned chipotle chiles in adobo sauce
• 1 tbsp. adobo sauce
• 1/4 cup pure maple syrup
• 4 tbsp. unsalted butter, diced
• Kosher salt and black pepper

Directions

1. Preheat oven to 350. Line a sheet pan with foil.

2. Place the sweet potatoes on the prepared sheet pan and pierce each potato 4 times with a small knife. Roast for 1 to 1 1/4 hours, until very tender inside when tested with a knife. Set aside until cool enough to handle. Peel the potatoes, discard the skins and place potatoes in the bowl of an electric mixer fitted with the paddle attachment.

3. 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.

4. With the mixer on low speed, add the chipotle-milk mixture to the sweet potatoes. Add the maple syrup, butter and 1 tbsp. salt. Mix until the potatoes are coarsely pureed. Pour into a 9×12×2-inch oval oven-to-table baking dish and bake for 30 minutes, until heated through. Sprinkle with salt and pepper and serve hot.

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