Sugar And Spice Chipotle Whipped Sweet Potatoes Food

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.

MAKE-AHEAD WHIPPED SWEET POTATOES

Steps:

• Preheat the oven to 425 degrees F. Roast the potatoes on a rimmed baking sheet until soft and tender, about 1 hour. Let cool for a few minutes, then use paper towels or a kitchen towel to help remove the skins.
• Process the sweet potato meat, butter, 1 1/2 teaspoons salt, cinnamon, allspice and cayenne in a food processor until smooth. Let cool to room temperature. Transfer to an airtight, microwave-safe container, label and date, and freeze for up to 2 weeks.
• To serve, reheat in the microwave, stirring often. Transfer to a serving dish, and top with the pecans and scallions.

WHIPPED CHIPOTLE SWEET POTATOES

Steps:

• Preheat oven to 450°F and line a baking sheet with foil.
• Prick potatoes and bake in middle of oven 1 to 1 1/2 hours, or until very soft.
• Cool potatoes until they can be handled and scoop flesh into a bowl.
• With an electric mixer beat potatoes with chili paste, butter, and salt and pepper to taste just until smooth and spread in a buttered 2-quart shallow baking dish.
• Potatoes may be prepared up to this point 1 day ahead and chilled, covered. Bring potatoes to room temperature before proceeding.
• Reduce oven temperature to 350°F Bake potatoes in middle of oven until hot, 20 to 25 minutes.

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.

SUGAR AND SPICE CHIPOTLE WHIPPED SWEET POTATOES

Steps:

• Preheat oven to 450 degrees F. and line a baking sheet with foil. Prick potatoes with a fork and bake in middle of oven 1 to 1 1/2 hours, or until very soft. Cool potatoes until they can be handled and scoop flesh into a bowl. With an electric mixer beat potatoes with chili paste, butter, sugar, and salt and pepper, to taste, just until smooth and spread in a buttered 2-quart shallow baking dish. Potatoes may be prepared up to this point 1 day ahead and chilled, covered. Bring potatoes to room temperature before proceeding.
• Reduce oven temperature to 350 degrees F. Bake potatoes in middle of oven until hot, 20 to 25 minutes.

WHIPPED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Prick the sweet potatoes all over with a fork, drizzle with olive oil and season with salt and pepper. Put them in a roasting pan and roast for 45 minutes until they are very soft. Remove the pan from the oven.
• In a small sauce pot, over low heat, heat the cream with the bay leaves, then keep warm until ready to puree potatoes. Discard the bay leaves before adding to potatoes.
• When the potatoes are cool enough to handle, scoop the flesh into the bowl of a food processor. Season with salt, cinnamon, nutmeg, orange zest, and brown sugar. Add cream and 1 tablespoon of butter and puree until super smooth.

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.

SUGAR AND SPICE CHIPOTLE SWEET POTATO SALAD

Steps:

• To make salad:.
• preheat oven to 425 degrees F.
• In a roasting pan, combine sweet potatoes, onion, red pepper, olive oil, salt, and pepper. Bake until golden brown, about 25 to 30 minutes.
• To make the dressing:.
• combine all of the dressing ingredients except for the olive oil in a blender or food processor, pulse to combine while streaming in the olive oil.
• To assemble the salad:.
• allow sweet potato mixture to cool, then toss to coat with the dressing. Place on a bed of romaine lettuce.

CHIPOTLE MASHED SWEET POTATOES

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.