Email to Cat      

Thanksgiving: Mashed and Slightly Spicy Sweet Potatoes

Source of Recipe

From "Thanksgiving: How to Cook it Well" by Sam Sifton


Recipe Introduction

"This is my take on an old Bobby Flay recipe, presumably based in part on the color of his hair. It capitalizes on the sauce left over from the can of chipotles in adobo sauce that seems always to sit in the back of my refrigerator. You can increase the spiciness by adding more chipotles, and dial down the sweetness by reducing the amount of maple syrup. A fancy cat would use crème fraîche instead of sour cream. That would be totally acceptable."

List of Ingredients

â—¦ 5 pounds (about 10 medium or 5 large) sweet potatoes, scrubbed
â—¦ â…“ cup best-quality maple syrup
â—¦ ¾ cup sour cream
â—¦ 4 teaspoons sauce from canned chipotles
â—¦ 1 ½ teaspoons ground cinnamon
â—¦ Kosher salt to taste


Recipe

Put oven rack in middle position and preheat oven to 375 degrees. Place potatoes on a large baking sheet and bake until soft, 35 to 40 minutes for medium potatoes, up to 1 hour for large.

Meanwhile, in a small bowl, whisk together the syrup, sour cream, chipotle sauce, cinnamon, and salt.

When potatoes are very tender, remove from oven and slice in half lengthwise. Scoop the flesh into a potato ricer, food mill, or stand mixer and process into a purée. Add other ingredients and stir with a rubber spatula to combine. Potatoes should be light and fluffy. Taste for seasoning and serve in a warmed bowl.