2 pounds sweet potatoes
1/2 cup cream or Half & Half
1 1/2 tsp minced chipotle chiles in adobo sauce, with seeds
1 1/2 tsp adobo sauce (from the can of chiles)
2 tbsp unsalted butter
Freshly ground black pepper
Kosher salt
Preheat the oven to 350°.
Place the washed and dried sweet potatoes on a sheet pan and pierce each potato several times. Roast the sweet potatoes for 60 to 75 minutes, until very tender inside when tested with a knife. Set the potatoes aside until they are cool enough to handle.
Peel the potatoes, discarding the skins, and place them in a bowl suitable for a hand mixer.
Bring the cream, chipotle chile, and adobo sauce to a boil. Lower the heat and let the mixture simmer for five more minutes.
While the mixture is simmering, place the paddle attachment on your electric mixer. With the mixer on low speed, add the chipotle-milk mixture to the sweet potatoes. Add the butter and 1 1/2 teaspoons of salt.
Mix until the potatoes are coarsely pureed and only have a few chunks visible throughout. Pour the sweet potato mixture into a 9 x 6 x 2-inch baking dish (preferably oval-shaped) and bake for 20 to 30 minutes or until heated through.
Once the potatoes are done baking, sprinkle them with flaky salt and pepper. Serve hot and enjoy!
2022 Delicious. No need to chop the chipotles, they disintegrate when mixing into the potatoes.