Chipotle Smashed Sweet Potatoes

It’s that time of year! Time to get together and EAT aka the Holiday Season.

I wish I could take credit for this recipe, but I can’t. It is from the Barefoot Contessa’s cookbook Cooking for Jeffrey. I actually got this cookbook on the clearance rack at TJ MAXX for 12 bucks!

I made these recently for a dinner party and they were a huge hit. I am planning on making them again for Thanksgiving. I actually prepared these the day before and waited to do the final baking step just prior to serving them. Ina (first name basis haha) says that you can cover and refrigerate for up to 3 days.

I doubled the recipe and it fit perfectly into this dish!

Chipotle Smashed Sweet Potatoes

recipe by Ina Garten, Cooking for Jeffrey

Ingredients

• 4 pounds sweet potatoes (6 potatoes)

• 1 cup whole milk

• 1 cup heavy cream

• 1 tablespoon minced chipotle chiles in adobo sauce, with seeds

• 1 tablespoon adobo sauce from the can of chiles

• 1/4 cup pure Grade A maple syrup

• 4 tablespoons unsalted butter

• salt & pepper

Instructions

• Preheat the oven to 350F and line a sheet pan with aluminum foil

• Pierce sweet potatoes and place on the sheet pan. Roast for 1-1.5 hours, until tender. Set aside to cool.

• Once potatoes are cool- peel them and place in a large bowl or the bowl of a stand mixer.

• Place the milk, cream, chipotle chile, and adobo sauce in a small sauce pan. Bring to a boil, lower the heat, and simmer for 5 minutes.

• With either a hand or stand mixer slowly add the chipotle-milk to the the potatoes. Add the maple syrup, butter, and 1 tbsp salt. Mix until the potatoes are coarsely pureed. Pour into a baking dish and bake at 350F for 30 minutes. Sprinkle with salt and pepper and serve hot.

• If you prepped in advance— bake at 350F for 40-45 minutes.

I want to wish everyone a very Happy Thanksgiving. Thank you all for following me here and on Instagram. If you make this recipe be sure to let me know!