CHIPOTLE SMASHED SWEET POTATOES
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 8
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.
CRISPY CHIPOTLE ROASTED SMASHED POTATOES
Spicy crisp potatoes, easy and fun to make, great with Barbacoa or steaks.
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 1h
Yield 4
Number Of Ingredients 4
Steps:
- Place potatoes in a medium saucepan. Cover with water and bring to a boil. Boil potatoes for 15 to 20 minutes or until cooked through. Drain potatoes and cool for 10 minutes or until cool enough to handle. Position oven rack in the lower third of the oven.
- Preheat oven to 450 degrees F. Cover a rimmed baking sheet with aluminum foil. Arrange potatoes on baking sheet about 3-inch apart. Using a spatula, smash each potato to about 1/2-inch thickness. Press together if they fall apart. Combine oil and chipotles in an electric blender; puree for 1 minute or until smooth. Drizzle the oil mixture over the potatoes. Gently slide or lift potatoes to ensure oil gets underneath and potatoes are coated. Roast potatoes for 30 to 40 minutes or until deep brown and crisp. Remove from oven and serve immediately.
Nutrition Facts : Calories 241.2 calories, Carbohydrate 27.3 g, Fat 14.3 g, Fiber 3 g, Protein 3.2 g, SaturatedFat 2.1 g, Sodium 108.5 mg, Sugar 1.7 g
CHIPOTLE MASHED SWEET POTATOES
Steps:
- Put the sweet potatoes in a steamer basket and put the steamer in a large pot of simmering water that is 1 inch from the bottom of the basket. Cover and steam over medium-high heat for 20 minutes, or until the sweet potatoes are fork tender.
- Remove the steamer basket, pour the water out of the pot and dump the sweet potatoes in the pot. Add the butter and salt and mash with a potato masher. Add the chile and sauce and continue mashing to combine. Serve immediately.
CHIPOTLE SMASHED SWEET POTATOES
Provided by Alton Brown
Number Of Ingredients 5
Steps:
- Put the sweet potatoes in a steamer basket and put the steamer in a large pot of simmering water that is 1 inch from the bottom of the basket. Cover and steam over medium-high heat for 20 minutes, or until the sweet potatoes are fork-tender.
- Remove the steamer basket, pour the water out of the pot and dump the sweet potatoes into the pot. Add the butter and salt and mash with a potato masher. Add the chile and sauce and continue mashing to combine. Serve immediately.
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CHIPOTLE MASHED POTATOES
Garlicky mashed potatoes with a delicious spicy kick of chipotle!
Provided by laura V
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Bring water to a boil in a medium saucepan. Add potatoes and cook over medium heat, stirring once in a while, until easily pierced with a fork, 20 to 30 minutes. Drain.
- Place chipotle pepper and garlic in a food processor; process until minced. Add potatoes and process until mostly smooth. Add milk, cilantro, butter, and salt. Mix until combined but a few lumps remain.
Nutrition Facts : Calories 213.9 calories, Carbohydrate 34.7 g, Cholesterol 17.7 mg, Fat 6.6 g, Fiber 4.4 g, Protein 5 g, SaturatedFat 4.1 g, Sodium 374.7 mg, Sugar 3 g
CHIPOTLE SMASHED SWEET POTATOES
Danielle Williams of Westville, Oklahoma submitted the recipe for this smoky, buttery sweet potato mash. The chipotle pairs nicely with the spuds, and the creamy texture is delightful.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place sweet potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. , Drain and return to the pan. Add milk, butter, chipotle pepper, salt and pepper; coarsely mash.
Nutrition Facts : Calories 136 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 219mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 3g fiber), Protein 2g protein.
CHIPOTLE MASHED POTATOES
Make and share this Chipotle Mashed Potatoes recipe from Food.com.
Provided by Sweet PQ
Categories Potato
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Peel the potatoes and cut in chunks. Place in pan and cover with water. Salt the water with 1 tablespoon salt.
- Cover, and bring to a boil. Cook until tender (usually 15-20 minutes). Drain off water.
- Add milk, sour cream and butter and mash the potatoes until smooth using a potato masher.
- Add the chipotle and green onions. Mash again. Salt to taste. Serve.
Nutrition Facts : Calories 275, Fat 7.1, SaturatedFat 4.3, Cholesterol 17, Sodium 50.7, Carbohydrate 48.4, Fiber 4.3, Sugar 3.9, Protein 5.9
CHIPOTLE MASHED POTATOES
Steps:
- In a kettle combine potatoes with enough salted cold water to cover by 2 inches and boil potatoes until very tender, about 30 minutes. Drain potatoes in a colander, and, when just cool enough to handle, peel potatoes. Return warm potatoes to kettle and with a potato masher mash potatoes with milk over very low heat. Chop chiles and mash into potatoes with sour cream and salt and pepper to taste. Potatoes may be made up to this point 1 day ahead and chilled, covered. Reheat potatoes, covered, in a 350°F. oven about 30 minutes and season with salt and pepper. Chop cilantro and stir into potatoes.
CHIPOTLE MASHED POTATOES
Make and share this Chipotle Mashed Potatoes recipe from Food.com.
Provided by mariposa13
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring about 2 quarts of water to a boil.
- Place the potatoes in boiling water and cook, over medium heat, stirring occasionally, until the potatoes are easily pierced with a fork, about 20 minutes. Drain the potatoes in a colander.
- To a blender or food processor fitted with a steel blade, add the chipotle peppers and garlic and process until minced, about 5 seconds.
- Add the potatoes, milk, butter, if desired, parsley, paprika, and salt, and process until the mixture is smooth, about 10 seconds.
- Stop to scrape the sides at least once (leave a few lumps for a "homestyle" texture).
- Transfer the potatoes to a bowl and serve immediately.
Nutrition Facts : Calories 98.2, Fat 1.2, SaturatedFat 0.6, Cholesterol 3, Sodium 501.2, Carbohydrate 19.7, Fiber 2.1, Sugar 3, Protein 3
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CHIPOTLE SMASHED POTATOES | MIDWEST LIVING
From midwestliving.com
4/5 (1)Calories 276 per servingTotal Time 1 hr 5 mins
- In large saucepan, cook covered potatoes in lightly salted boiling water for 15 to 20 minutes, or until tender; drain. Mash with a potato masher or electric mixer. Add cream cheese, butter, salt and black pepper. Mash the potato mixture until combined. Gently stir in the sour cream, chipotle chile pepper and adobo sauce.
- Bake, uncovered, in 350 degree F oven for 30 to 35 minutes, or until heated through. Top with bacon. Garnish with chives, if you like. Makes 6 to 8 servings.
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