Chipotle Smashed Sweet Potatoes

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Pre-Notes

This side dish is delicous served with a variety of meats. It is particularly good with steak!

Ingredients

1. 4 lbs sweet potatoes, (6 potatoes)
2. 1 c whole milk
3. 1 c half and half
4. 1 T minced canned chipotle chiles in adobo sauce, with seeds
5. 1 T adobo sauce (from the can of chiles)
6. 1/4 c brown sugar
7. 4 T butter, cut up (1/2 stick)
8. 1 T salt
9. pepper

Instructions

1. Preheat oven to 350°F.
2. Line a sheet pan with aluminum foil.
3. Place sweet potatoes on the prepared pan and pierce each potato 4 times with a small knife.
4. Roast for 1 to 1 1/4 hours, until very tender inside when tested with a knife.
5. Set aside until cool enough to handle. (leave the oven on)
6. Peel the potatoes, discard the skins and place the potatoes in a bowl.
7. Meanwhile, place the milk, cream, chipotle chile and adobo sauce in a small saucepan.
8. Bring to a boil, lower the heat and simmer for 5 minutes, stirring occasionally. The mixture might look curdled.
9. Add the milk mixture to the sweet potatoes.
10. Add the brown sugar, butter, salt, and pepper to taste.
11. Mix with an electric mixer until the potatoes are pureed.
12. Pour into a 9x13 casserole dish and bake for 30 minutes, until heated through.
13. Serve hot.

Make Ahead

1. This dish can be made ahead and refrigerated for up to 3 days. Bake at 350°F for 40 to 45 minutes, until hot.

Picture of Recipe