A&M's Testing Notes:
Expand Collapseashleyza's Notes:
Expand4 large sweet potatoes (2 1/2 to 3 pounds) Ask a question about this ingredient
1 cup milk Ask a question about this ingredient
1 chipotle pepper in adobo Ask a question about this ingredient
1/4 cup maple syrup Ask a question about this ingredient
1/2 cup sour cream Ask a question about this ingredient
4 tablespoons softened butter Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/2 teaspoon pepper Ask a question about this ingredient
Wash sweet potatoes and fork prick all sides. Microwave until cooked through. Once cooled enough, remove the skins. Then put the cooked sweet potatoes in a large bowl.
Ask a question about this stepIn a food processor or using an immersion blender (my choice) pulse the milk and chipotle together. In a saucepan bring the milk and chipotle mixture to a simmer on low. Then add the maple syrup, sour cream, butter, and salt and pepper to the milk mixture.
Ask a question about this stepPour the milk mixture over the cooked sweet potatoes and again use the immersion blender or a hand mixer to mix the ingredients together.
Ask a question about this stepDevastatingly wonderful. I made it for Thanksgiving. Definitely too hot for Grandma but there was plenty of other foods she could eat so my guilt was assuaged. Truly addictive. Makes me think sweet potatoes are NOT just for T-giving anymore. :)
Has anyone made this ahead and baked it to heat. I'm looking for make ahead thanksgiving sides.
Looks great to me! I'm the grandmother (I doubt that my grandmother would have tolerated the chipotle) -- I'm not so sure about the grandchildren, though.
I made this for our Canadian Thanksgiving dinner on Sunday and it was a big hit! My husband tasted them beforehand and tried to convince me that we should keep them and savour them ourselves! Thank you so much for sharing it.
Just had this for dinner! What a perfect combination of flavors. (Didn't have sour cream and used Greek yogurt - the whole thing curdled and I panicked at first. Used that handy dandy immersion blender and all was well) Definitely going to be on the Thanksgiving table this year instead of the marshmallow casserole.
This looks like something that I make from one of Chris Schlesinger's cookbooks - trust me - everyone loves it. It goes great with BBQ pork too!
Congrats ashleyza -- these look fantastic, and I'm honored to be a finalist with you!
You too Emily! I can't wait to try your recipe as well. Looks great!!
WooHoo Ash! You better make this for me and Felly the next time we visit!
Goodness, thanks everyone! You really made my night! I hope you all enjoy!
yes please... !!!!!!!!!!!!!!sounds fairly simple but ohhhhhhhhhhh SO tasty... can't wait to try it! Thank you!
Is this actually with sweet potatoes or is it with yams? The picture with all the ingredients looks like a yam... Perhaps it doesnt matter? I was hoping to make it with yams!
They are sweet potatoes; in the US the orange fleshed sweet potato is commonly called a yam, but that is a misnomer. Yams are actually large tubers from the tropics.
Congratulations! Love sweet potatoes, and including chipotle and maple syrup (and sour cream!) is scrumptious!
Congratulations! I love the smokiness of chipotle and combining it with sweet potatoes is brilliant.
Congrats to you! Great recipe!
These mashed sweet potatoes sound fantastic! Love all the flavors going on here!
This sounds wonderful - love the smoky and sweet flavours!
I have two little girls and anyway that I can make a dish easier without comprise really is the direction I take. Thank you and hope you enjoy!
Congratulations, ashleyza! I love sweet potatoes, and your spicy-sweet version sounds particularly yummy.
Miranda is an editor at Food52.
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They start like this: sweet potato, butter, chipotle, maple syrup, sour cream, milk.
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Time to cut off the nub.
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Full disclosure: we did indeed use the microwave-the-potato technique to soften up these babies -- and look how easily they peel!
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The flesh -- it has no idea what it's in for.
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Now let's create the cream base. Into the processor with the milk ...
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Guillotined chipotle. It happens to the best of them.
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Splish, splash, we were takin' a bath ...
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And onto the stove for a warm up.
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Amanda uses the old fork-mashing method (who needs a ricer, anyway?).
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Taking a quick dip in the tub.
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And finally, in goes the sweet maple syrup ... can you believe that stuff comes from trees?
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Amanda brings it all together with a few cranks of freshly cracked pepper.
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Answering the question of how the devil it all gets so creamy ...
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We have to admit to a snafu in test kitchen land. We didn't pay attention to the weight of the potatoes before charging ahead, and we ended up with soup. But we saved ourselves (and you could too!) by microwaving a couple more sweet potatoes, mashing and folding them in.
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See? Good as new.
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Your honor, I give you sweet potatoes, sweet and spicy.
How do you add the sour cream and keep it from curdling?