Post by amarante on Oct 31, 2016 18:07:19 GMT -5
chipotle smashed sweet potatoes
Source: Ina Garten - Cooking for Jeffrey
One of my favorite restaurants in New York City is Jean-Georges Vongerichten’s ABC Cocina. Jeffrey and I order lots of small plates to share and we always have a wonderful time! This is my version of their iconic sweet potatoes—they’re spicy with chipotle peppers, sweet with maple syrup, and so creamy. It’s a great way to shake up a Thanksgiving side dish!
4 pounds sweet potatoes (6 potatoes)
1 cup whole milk
1 cup heavy cream
1 tablespoon minced chipotle chiles in adobo sauce, with seeds, such as Goya (see note)
1 tablespoon adobo sauce (from the can of chiles)
¼ cup pure Grade A maple syrup
4 tablespoons (½ stick) unsalted butter, diced
Kosher salt and freshly ground black pepper
Preheat the oven to 350 degrees. 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 1¼ 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 × 12 × 2-inch oval oven-to-table baking dish and bake for 30 minutes, until heated through. Sprinkle with salt and pepper and serve hot.
You can find cans of chipotle chiles in adobo sauce in the Latin section of the grocery store.
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 for 40 to 45 minutes, until hot.
Source: Ina Garten - Cooking for Jeffrey
One of my favorite restaurants in New York City is Jean-Georges Vongerichten’s ABC Cocina. Jeffrey and I order lots of small plates to share and we always have a wonderful time! This is my version of their iconic sweet potatoes—they’re spicy with chipotle peppers, sweet with maple syrup, and so creamy. It’s a great way to shake up a Thanksgiving side dish!
4 pounds sweet potatoes (6 potatoes)
1 cup whole milk
1 cup heavy cream
1 tablespoon minced chipotle chiles in adobo sauce, with seeds, such as Goya (see note)
1 tablespoon adobo sauce (from the can of chiles)
¼ cup pure Grade A maple syrup
4 tablespoons (½ stick) unsalted butter, diced
Kosher salt and freshly ground black pepper
Preheat the oven to 350 degrees. 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 1¼ 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 × 12 × 2-inch oval oven-to-table baking dish and bake for 30 minutes, until heated through. Sprinkle with salt and pepper and serve hot.
You can find cans of chipotle chiles in adobo sauce in the Latin section of the grocery store.
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 for 40 to 45 minutes, until hot.