Sweet Potatoes with Maple and Chipotles
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:6 to 8 servings
- 5pounds sweet potatoes (about 10 medium or 5 large), scrubbed
- ⅓ to ½cup maple syrup
- ¾cup sour cream or crème fraîche
- 4teaspoons purée from canned chipotles
- 1½teaspoons ground cinnamon
- Salt to taste
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
330 calories; 4 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 69 grams carbohydrates; 9 grams dietary fiber; 22 grams sugars; 5 grams protein; 752 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.
- Step 2
Meanwhile, combine syrup, sour cream or crème fraîche, chipotle purée, cinnamon and salt in a small bowl. Whisk until smooth.
- Step 3
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.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
PSS
Can this be made ahead and reheated, or does it lose the fluffiness and become dense and heavy?
Randy
Variables:
1. Larger sweet potatoes yield more flesh (higher flesh to skin ratio).
2. Prick with a fork or knife before roasting; roast until beads of dark caramelized juices appear at the cuts. (Should feel very soft when squeezed.)
3. Puree entire can of chipotles then measure what you want to use--more flavor than spooning the liquid adobo out of the can.
4. Be assertive with seasoning; sweet potatoes absorb a lot.
5. Portion extra chipotle puree in ice cube trays; hold frozen in a Ziploc.
Thomas
Hi, can I make this in advance and reheat? Or will it affect the flavor and fluffiness?
dimmerswitch
Loathe as I am to try recipes initiated by Mr. Flay, the Chef 'huckster' thing for my view of him, this combination called my name. Turns out it was darned good. Can be made ahead. Tent & reheat in low (300ish) oven. Keys: 1) roast the potatoes until really well done; escaping juices caramelize. 2) we used a potato masher for the 'just right' texture fluffiness. 3) less is more for the syrup. 4) start with less chipotle & adjust depending on diners.
Dee
I love this recipe. A nice twist on mashed sweet potatoes. I had a small container of chipotles in Adobe in my freezer, so thawed it and took what I needed and refrozen. I didn't have sour cream in my fridge so used full fat Greek yogurt. Still great.
cindy
Over the years, and to whomever I've given this recipe, this has been the biggest hit at the Thanksgiving table! Proportions don't need to be exact -- improvise to your family's taste.
Helen
I made this last year and transported it to the dinner I was attending. My hosts put it in the oven a few minutes to reheat, and the potatoes were still light and fluffy. When I make again this year, I’ll use only 3 teaspoons of the puréed chile sauce so it’s a bit less pungent and the maple syrup comes through more.
Ellen
I have made this for several years at Thanksgiving. I just WAIT for it as the holiday approaches. It is such a relief from the heavy, buttery choices. I often add orange zest and/or o.J. Love it and can’t make myself prepare sweet potatoes any other way.
Sonya
Have made the original Bobby Flay recipe and this one is honestly better (and healthier) and easier to make. Make sure the potatoes start to caramelize in the oven so the skins come off easier and they are sweeter. I didn't use the cinnamon as the maple and chipotle are the stars of this dish. I used half sour cream and half heavy cream. Freeze the leftover pureed chipotles in ice cube trays to store and use later - lasts forever.
Julie
Liked this a lot, but it wasn’t as great as I’d hoped. Next time I might up the sour cream a bit to give it more of an acidic punch. The chipotle was lovely!
Sheila
I used cayenne instead of chipotle. I only used 2 potatoes, smaller family! This recipe was easy to make and hard to mess up. We liked the addition of the maple syrup. A step up from typical sweet potato dish.
NK in Prescott, AZ
Loved! Forgot the cinnamon, but didn't miss. Served it with this https://cooking.nytimes.com/recipes/7844-roast-lobster-with-vanilla-sauce And the audience applauded.
Mia in Tucson
I make Southwest Sweet Potatoes every thanksgiving, which is this recipe minus the syrup and cinnamon, milk instead of sour cream, and with a bit of butter. Sweet potatoes are sooooo sweet alone, especially when they caramelize in the oven, I never understood adding sugar. The chipotle in adobo adds the perfect balance. Always rave reviews, very simple, and extremely healthy (depending on how much butter)!
Luther
Excellent recipe. Used probably 3 lbs of sweet potatoes but the whole amount of the other mixture. Didn't have the time for the food mill step but still really good! Which leads me to believe that the mixture for 5 lbs of sweet potatoes might be too little. Really enjoyed this and will introduce this at this years Thanksgiving.
Emily
Add approx 1 tsp lime juice or apple cider vinegar
Karen O.
I liked the recipe, except for the cinnamon. The addition of cinnamon turned a good-tasting side dish into a pie filling. Next time will totally leave that out.
Julie
This was a spectacular dish, even though it was very time intensive. We made it with 1/3 regular (orange flesh) sweet potatoes, which were on the small side, so to save time we peeled them and steamed them. The other 2/3 were Japanese sweet potatoes (purple exterior, pale yellow flesh) and they took two hours in a 400 degree oven to be done. It was well worth it however. We also skipped the cinnamon to keep them from having too much of a "dessert" flavor profile. Completely recommend this dish.
sweet potatoes
Bake over 1 hr if needed
Ellie
My husband loved this recipe! I could not find chipotles in adobo, my local whole foods stopped selling this, so I settled on a chipotle adobo sauce - chipotle mexicano sauce - worked perfectly! I will make this a regular item for Thanksgiving!
amylou31
Oven needs to be 425 and potatoes need to cook longer than 1 h - must be very soft and mushy or whole thing is gritty and gross.
Gillian
Reduced the recipe for the few of us eating this year. I used equal parts smoked sweet paprika and cinnamon instead of the Chipotle. Got good reviews from the family. Might adjust a bit more next time.
Robin
Excellent! We enjoyed these at Thanksgiving dinner, with goose. I like the bite! I only found chipotles in adobo sauce, so rinsed the sauce off. It worked fine!
Karen
Excellent -- made as written, although I cheated a bit and did most of the baking in the microwave. Very good flavor -- the heat of the chipotles intensified over several days, making for some very spicy leftovers.
Melody S
This dish is amazing. Everyone ate it up. I made it in the morning. Reheated it in a warm oven right before dinner. Stayed fluffy and yummy.
Sonya
Have made the original Bobby Flay recipe and this one is honestly better (and healthier) and easier to make. Make sure the potatoes start to caramelize in the oven so the skins come off easier and they are sweeter. I didn't use the cinnamon as the maple and chipotle are the stars of this dish. I used half sour cream and half heavy cream. Freeze the leftover pureed chipotles in ice cube trays to store and use later - lasts forever.
Julie
Liked this a lot, but it wasn’t as great as I’d hoped. Next time I might up the sour cream a bit to give it more of an acidic punch. The chipotle was lovely!
Private notes are only visible to you.
Advertisement
