Braised Chipotle Sweet Potatoes Recipes

CHIPOTLE SMASHED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
• 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. (Leave the oven on.) Peel the potatoes, discard the skins and place the potatoes in the bowl of an electric mixer fitted with the paddle attachment.
• 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. (It might look curdled.)
• With the mixer on low speed, add the chipotle-milk mixture to the sweet potatoes. Add the maple syrup, butter and 1 tablespoon salt. Mix until the potatoes are coarsely pureed. Pour into a 9-by-12-by-2-inch oval oven-to-table baking dish and bake for 30 minutes, until heated through. Sprinkle with salt and pepper and serve hot.
• Make ahead: Prepare the sweet potato mixture, spoon it into the baking dish, cover and refrigerate for up to 3 days. Bake at 350 degrees F for 40 to 45 minutes, until hot.

CHIPOTLE SMASHED SWEET POTATOES

Steps:

• Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt and continue mashing to combine. Serve immediately.

BRAISED CHIPOTLE SWEET POTATOES

Steps:

• Arrange an oven rack in the lower third of the oven and preheat to 350 degrees F.
• Heat a large braiser or Dutch oven over medium heat. Add the cumin seeds and toast, stirring occasionally, until very fragrant, about 1 minute. Add the olive oil, carrots and onions and cook, stirring frequently, until the carrots soften and the onions start to become translucent, 3 to 4 minutes. Add the sweet potatoes and 1 teaspoon salt and toss together so that everything is coated with the oil and seeds. Cook until the sweet potatoes start to soften slightly on the edges, about 5 minutes.
• Stir in the kale and 1 teaspoon salt and let wilt slightly, another 2 minutes. While the kale is cooking, stir the orange juice, tomato paste, brown sugar and chipotle into the vegetable broth. Add the adobo sauce, if using. Pour the mixture into the pot. Stir and toss all the vegetables with the broth mixture and bring the mixture to a boil. Taste for seasoning and add more salt if desired.
• Cover with a lid and bake 30 minutes. Remove the lid, stir and bake, uncovered, until the potatoes are very tender and saucy, about 30 minutes more. Serve on a bed of brown rice if desired, topped with radish and cilantro.

CHIPOTLE SMASHED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
• 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. (Leave the oven on.) Peel the potatoes, discard the skins, and place the potatoes in the bowl of an electric mixer fitted with the paddle attachment.
• 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. (It might look curdled.)
• With the mixer on low speed, add the chipotle-milk mixture to the sweet potatoes. Add the maple syrup, butter, and 1 tablespoon salt. Mix until the potatoes are coarsely pureed. Pour into a 9-by-12-by-2-inch oval oven-to-table baking dish and bake for 30 minutes, until heated through. Sprinkle with salt and pepper and serve hot.

CHIPOTLE SMASHED SWEET POTATOES

Steps:

• In 4-quart Dutch oven, place sweet potatoes and enough water to cover; add 1 teaspoon salt. Heat to boiling over high heat; reduce heat to medium. Cook 10 to 15 minutes or until tender. Drain, reserving 1/2 cup water.
• Return potatoes to Dutch oven. Add butter, chipotle peppers and whipping cream; mash with potato masher, adding reserved water, a little at a time, until potatoes are desired consistency. Season with salt.

CHIPOTLE SWEET POTATOES

Steps:

• Place sweet potatoes in two greased 15x10x1-in. baking pans. Drizzle with 1/2 cup vinaigrette and sprinkle with salt and pepper; toss to coat. , Bake at 400° for 25-30 minutes or until tender, stirring once. Cool slightly; transfer to a large bowl., In a small bowl, whisk remaining vinaigrette with the cilantro, honey and peppers. Pour over potatoes and gently stir to coat.

SWEET POTATOES WITH MAPLE AND CHIPOTLES

Steps:

• Put oven rack in middle position and heat oven to 375 degrees. Place potatoes on large baking sheet and bake until soft, 35 to 40 minutes for medium potatoes, up to 1 hour for large.
• Meanwhile, combine syrup, sour cream or crème fraîche, chipotle purée, cinnamon and salt in a small bowl. Whisk until smooth.
• When potatoes are tender, remove from oven and slice in two lengthwise. Scoop hot flesh into a potato ricer or food mill, and purée into bowl with other ingredients. Stir with rubber spatula to combine. Potatoes should be light and fluffy. Taste for seasoning, transfer to warm serving bowl and serve immediately.

WHIPPED CHIPOTLE SWEET POTATOES

Steps:

• 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.
• Prick each potato several times with a fork, then bake on baking sheet until very soft, 1 to 1 1/2 hours.
• Reduce oven temperature to 350°F.
• 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.
• Bake whipped potatoes until hot, 20 to 25 minutes.