Time 2h Yield 8 servings Number Of Ingredients 8 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.
Time 30m Yield 2 servings. Number Of Ingredients 6 Steps:
Place sweet potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. , Drain and return to the pan. Add milk, butter, chipotle pepper, salt and pepper; coarsely mash.
Time 40m Yield 4 servings Number Of Ingredients 5 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.
Time 30m Yield 4 servings Number Of Ingredients 5 Steps:
Put the sweet potatoes in a steamer basket and put the steamer in a large pot of simmering water that is 1 inch from the bottom of the basket. Cover and steam over medium-high heat for 20 minutes, or until the sweet potatoes are fork-tender. Remove the steamer basket, pour the water out of the pot and dump the sweet potatoes into the pot. Add the butter and salt and mash with a potato masher. Add the chile and sauce and continue mashing to combine. Serve immediately.
Time 30m Yield 8 Number Of Ingredients 6 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.
Time 30m Yield 4 Number Of Ingredients 7 Steps:
Place cubed potatoes and cinnamon stick in a 5-quart pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain water and discard cinnamon stick and return to the pot. Add butter, crema Mexicana, chipotle, salt, and pepper to potatoes and mash with potato masher. Serve warm.
Time 30m Yield 4 servings Number Of Ingredients 5 Steps:
Put the sweet potatoes in a steamer basket and put the steamer in a large pot of simmering water that is 1 inch from the bottom of the basket. Cover and steam over medium-high heat for 20 minutes, or until the sweet potatoes are fork tender. Remove the steamer basket, pour the water out of the pot and dump the sweet potatoes in the pot. Add the butter and salt and mash with a potato masher. Add the chile and sauce and continue mashing to combine. Serve immediately.
Time 40m Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Toss sweet potatoes and butter together in a large bowl. Whisk brown sugar, onion powder, garlic powder, chipotle chile powder, salt, and black pepper together in a small bowl; sprinkle over sweet potatoes and toss to coat. Pour potatoes in a single layer onto the prepared baking sheet. Roast in the preheated oven until potatoes are tender, 30 to 45 minutes.
Time 25m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Place the prepared potatoes in a large saucepan with cold water and bring to a boil; once boiling add a touch of salt and cook until tender, about 10 minutes. Drain the potatoes and return to saucepan, add 2 tablespoons butter, chicken stock, brown sugar, chipotle pepper and adobo sauce. Mash the potatoes until combined, I like to leave them slightly lumpy. Season with salt and black pepper and serve.
Number Of Ingredients 5 Steps:
Put the sweet potatoes in a steamer basket and put the steamer in a large pot of simmering water that is 1 inch from the bottom of the basket. Cover and steam over medium-high heat for 20 minutes, or until the sweet potatoes are fork-tender. Remove the steamer basket, pour the water out of the pot and dump the sweet potatoes into the pot. Add the butter and salt and mash with a potato masher. Add the chile and sauce and continue mashing to combine. Serve immediately. Photographs by Yunhee Kim
Time 1h Yield 4 Number Of Ingredients 4 Steps:
Place potatoes in a medium saucepan. Cover with water and bring to a boil. Boil potatoes for 15 to 20 minutes or until cooked through. Drain potatoes and cool for 10 minutes or until cool enough to handle. Position oven rack in the lower third of the oven. Preheat oven to 450 degrees F. Cover a rimmed baking sheet with aluminum foil. Arrange potatoes on baking sheet about 3-inch apart. Using a spatula, smash each potato to about 1/2-inch thickness. Press together if they fall apart. Combine oil and chipotles in an electric blender; puree for 1 minute or until smooth. Drizzle the oil mixture over the potatoes. Gently slide or lift potatoes to ensure oil gets underneath and potatoes are coated. Roast potatoes for 30 to 40 minutes or until deep brown and crisp. Remove from oven and serve immediately.
Time 30m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Put the sweet potatoes in a steamer basket and put the steamer in a large pot of simmering water that is 1 inch from the bottom of the basket. Cover and steam over medium-high heat for 20 minutes, or until the sweet potatoes are fork-tender. Remove the steamer basket, pour the water out of the pot and dump the sweet potatoes into the pot. Add the butter and salt and mash with a potato masher. Add the chile and sauce and continue mashing to combine. Serve immediately.
Time 40m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water. Steam potatoes 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.
Time 50m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Put sweet potatoes in a saucepan; add water to cover; bring to a boil. Lower heat and simmer 15 minutes or until tender. Drain and return potatoes to pan; add in half-and-half, butter, and juice; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Take 2 chilies out of the can and chop them; reserve remaining chiles and sauce for something else. Stir chopped chilies, brown sugar, salt, and 1/2 teaspoon cinnamon into potato mixture. Transfer mixture to a serving bowl and sprinkle remaining cinnamon over the top. Serve immediately.
More about “chipotle smashed sweet potatoes recipes”
Time 1h15m Yield 10 serving(s) Number Of Ingredients 6 Steps:
Put oven rack in middle position and preheat to 375°. Bake potatoes until soft, 35 - 40 minutes for medium potatoes, 1 hour for large. Meanwhile, combine remaining ingredients in a small bowl; whisk until smooth. When potatoes are tender, remove from oven, slice in half, and remove centers of potatoes. Mash and add maple syrup mixture. Taste for seasoning and transfer to a warm serving bowl.
