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Epicurious

Whipped Chipotle Sweet Potatoes

4.1

(35)

This recipe is inspired by a dish served at Bobby Flay's Mesa Grill, in New York City. The smoky heat of the chipotle chile and the potato's natural sweetness balance each other beautifully.

Cooks' note:

Whipped potatoes can be prepared and spread in baking dish (but not baked) 1 day ahead and chilled, covered. Bring to room temperature before baking.

Recipe information

  • Total Time

    2.25 hrs

  • Yield

    Makes 8 to 10 servings

Ingredients

5 1/2 pounds sweet potatoes, scrubbed
1 tablespoon minced chipotle chiles in adobo, mashed to a paste (1 1/2 to 2 chiles)
3 tablespoons unsalted butter, cut into tablespoon pieces and softened
1 teaspoon salt

Preparation

  1. Step 1

    Put oven rack in middle position and preheat oven to 450°F. Line a baking sheet with foil and butter a 2-quart shallow glass or ceramic baking dish.

    Step 2

    Prick each potato several times with a fork, then bake on baking sheet until very soft, 1 to 1 1/2 hours.

    Step 3

    Reduce oven temperature to 350°F.

    Step 4

    When cool enough to handle, halve potatoes and scoop flesh into a bowl. Beat potatoes, chile paste (to taste), butter, and salt with an electric mixer at medium speed just until smooth, then spread in baking dish.

    Step 5

    Bake whipped potatoes until hot, 20 to 25 minutes.

TagsCasseroleSouthwesternAmericanSweet PotatoPotatoRoot VegetableVegetableChipotleChileSideDinnerNut FreeGluten FreeVegetarianEasyMake AheadWeeknight MealsOven BakeFallWinterGourmet
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