Chipotle Maple Mashed Sweet Potatoes

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This past weekend, someone asked me about candied yams.  Immediately I got that awful, sticky, overcooked marshmallows and under-cooked root vegetables in my mouth.  I absolutely hate this dish.  Always have, always will.
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So… appetizing?

 Where did this dish come from?  they asked.  No freakin’ clue, I said.  And without fail, not an hour later, I overheard a short rant on NPR about candied yams, and laughed at this older gentleman’s mutual hatred for this dish.
According to the journalist, this dish was an advertising stunt by the Cracker Jack company, who was having trouble selling its marshmallows.  Besides a couple of desserts and candies, there really isn’t a huge market for marshmallows, if you think about it… this must have been before s’mores became a rage.  Anyway, the Mad Men of Cracker Jack came up with a campaign scheme to get marshmallows into dinner recipes, specifically targeting holiday food.  Apparently, candied yams stuck.
So, we have Cracker Jacks to thank.
Don’t get me wrong, I love yams and sweet potatoes (to be clear, all yams are a member of the sweet potato family, as explained here), and I rarely pass up a good toasted (or burnt) marshmallow); however, these two ingredients are just so unappetizing when put together.  I say, we take an official stand for the sweet potato, which is naturally an extremely healthy food, and give it back its savory side dish place on our Thanksgiving table this year.
And I’m all for experimenting with pairing different ingredients, so let’s try a SUPER easy and AMAZING dish from food52.com with mashed sweet potatoes???  I ate so much of this when I tried this recipe I thought I would turn Oompa Loompa orange.  It’s that deep, tangy sweetness of the potato and maple, mixed with a hint of smokey heat from chipotle, cooling it down with some dairy.  Everything comes together so perfectly here, it tastes like you slaved over it, and it only takes about 20 minutes to make.
I know you will enjoy this one.  I hope your Thanksgiving will be even more special because of it!

 

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Materials:

  • microwave-safe plate/dish
  • large pot or dutch oven
  • immersion blender, food processor, or blender

Ingredients:

  • 4 sweet potatoes, scrubbed and pat-dry
  • 1 shallot, diced (optional)
  • 1 c milk ( I used skim)
  • 1 chipotle or chili in adobe pepper
  • 1/4 c maple syrup
  • 3-4 T butter (I used Smart Balance)
  • 1/2 c sour cream or greek yogurt ( I used greek yogurt)
  • salt and pepper to taste
  • chili powder (optional)
  • cinnamon (optional)

Directions:

  1. Pierce your sweet potatoes all over with a fork.  Then microwave on HIGH until soft and cooked through, about 10-12 minutes.
  2. While your potatoes are nuking, cook your shallots in oil over medium-high heat, until soft and translucent (about 5 minutes).
  3. Turn your burner down to low, and add milk, pepper, syrup, and butter.  NOTE:  you can blend pepper now, or dice ahead of time and then add.
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    Chile in adobe

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  4. When potatoes are cooled enough to handle, remove skins.  I find that using a sharp paring knife works best here– a peeler will not be your best tool for this!
  5. Cut your potatoes into chunks (doesn’t have to be perfect because we are blending them), and place them into the pot.
  6. Blend everything in the pot using an immersion blender (what I did), or carefully placing batches in a food processor or blender and returning to the pot, until smooth and desired consistency.  Remember, we are making mashed potatoes, not a puree… we want fluffy, not baby food. 🙂 FullSizeRender (3)
  7. When finished blending, stir in your sour cream (or greek yogurt) and your desired seasonings to taste.
  8. Enjoy!FullSizeRender (2)

Chipotle Maple Mashed Sweet Potatoes

  • Servings: 4
  • Time: 20 min
  • Difficulty: medium
  • Print

FullSizeRender (1)

Materials:

  • microwave-safe plate/dish
  • large pot or dutch oven
  • immersion blender, food processor, or blender

Ingredients:

  • 4 sweet potatoes, scrubbed and pat-dry
  • 1 shallot, diced (optional)
  • 1 c milk ( I used skim)
  • 1 chipotle or chili in adobe pepper
  • 1/4 c maple syrup
  • 3-4 T butter (I used Smart Balance)
  • 1/2 c sour cream or greek yogurt ( I used greek yogurt)
  • salt and pepper to taste
  • chili powder (optional)
  • cinnamon (optional)

Directions:

  1. Pierce your sweet potatoes all over with a fork.  Then microwave on HIGH until soft and cooked through, about 10-12 minutes.
  2. While your potatoes are nuking, cook your shallots in oil over medium-high heat, until soft and translucent (about 5 minutes).
  3. Turn your burner down to low, and add milk, pepper, syrup, and butter.  NOTE:  you can blend pepper now, or dice ahead of time and then add.
  4. When potatoes are cooled enough to handle, remove skins.  I find that using a sharp paring knife works best here– a peeler will not be your best tool for this!
  5. Cut your potatoes into chunks (doesn’t have to be perfect because we are blending them), and place them into the pot.
  6. Blend everything in the pot using an immersion blender (what I did), or carefully placing batches in a food processor or blender and returning to the pot, until smooth and desired consistency.  Remember, we are making mashed potatoes, not a puree… we want fluffy, not baby food. 🙂
  7. When finished blending, stir in your sour cream (or greek yogurt) and your desired seasonings to taste.
  8. Enjoy!

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