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.
SWEET POTATO AND APPLE PURéE
This autumnal side dish is great for Thanksgiving, pairing tart apples and sweet potatoes, the flavors melding in the soft purée. It is also a cinch to prepare. Bake the apples and sweet potatoes until soft. Peel both and core the apples, chop and then purée until smooth and lustrous. Lime juice adds zing, yogurt adds creaminess and honey adds a note of sweetness. Melted butter? That is to enrich the texture.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, side dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees. Scrub sweet potatoes and pierce in several places with a sharp knife. Pierce the apples in a few places. Line a baking sheet with foil and place the potatoes and apples on top. Bake for 40 minutes and remove the apples. Continue to bake the sweet potatoes until thoroughly soft and beginning to ooze, 5 to 15 minutes, depending on the size. Remove from the heat and allow to cool until cool enough to handle.
- Turn the oven down to 350 degrees. Remove the skins from the potatoes. Peel and core the apples, scraping all the flesh from just inside the skins. Chop the potatoes and apples coarsely and place in a food processor fitted with the steel blade. Puree until smooth. Add the remaining ingredients and blend well. Transfer to a lightly buttered 2- or 3-quart baking dish.
- Heat the puree in the 350-degree oven for 20 to 30 minutes, until steaming. Serve hot.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 1 gram, Carbohydrate 43 grams, Fat 3 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 140 milligrams, Sugar 16 grams, TransFat 0 grams
JAN'S CHIPOTLE ROASTED SWEET POTATOES
Quick and easy way to jazz-up sweet potatoes. Great blend of sweet, salty, spicy, and a flash of heat. Great with pork roast, ribs, ham, or your favorite BBQ.
Provided by What's for dinner, mom?
Categories Side Dish Vegetables Sweet Potatoes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Toss sweet potatoes and butter together in a large bowl.
- Whisk brown sugar, onion powder, garlic powder, chipotle chile powder, salt, and black pepper together in a small bowl; sprinkle over sweet potatoes and toss to coat. Pour potatoes in a single layer onto the prepared baking sheet.
- Roast in the preheated oven until potatoes are tender, 30 to 45 minutes.
Nutrition Facts : Calories 364.1 calories, Carbohydrate 65.9 g, Cholesterol 25.4 mg, Fat 9.8 g, Fiber 8.8 g, Protein 4.9 g, SaturatedFat 6.1 g, Sodium 808.7 mg, Sugar 19.2 g
CHIPOTLE SCALLOPED SWEET POTATOES WITH SPICED PECANS
Your holiday sweet potatoes won't be ho-hum when you serve them this way. The slices of sweet potatoes take on an amazing smokey flavor from the chipotle peppers and the topping of spicy pecans add even more zing.-Donna Thomas, Dallas, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, melt butter. Remove from the heat. Stir in the pecans, sugar, adobo sauce, cumin and chili powder until pecans are coated. Spread onto foil; set aside., In a small bowl, combine the cream, chipotle peppers, salt and pepper. Arrange a third of the sweet potatoes in a greased 8-in. square baking dish. Pour 2/3 cup cream mixture over potatoes. Repeat layers twice., Cover and bake at 375° for 45 minutes. Sprinkle with spiced pecans. Bake, uncovered, 10-15 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 509 calories, Fat 47g fat (21g saturated fat), Cholesterol 114mg cholesterol, Sodium 509mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 4g fiber), Protein 5g protein.
SWEET POTATO BISQUE
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Add the butter to a large soup pot over medium-high heat. Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon. Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
- Puree the soup using an immersion blender until smooth and velvety. Finish by stirring in the heavy cream. Top each bowl with sour cream if using.
SWEET POTATOES WITH MAPLE AND CHIPOTLES
This is a Bobby Flay recipe ginned up specifically for Thanksgiving in response to a request from The Times back in 2003. Mr. Flay came through in spades: The sweetness of the potatoes is amplified by maple syrup, then taken in a completely different direction by the addition of fiery chipotle sauce. Sour cream knits the dish together perfectly.
Provided by Amanda Hesser
Categories side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Put oven rack in middle position and heat oven to 375 degrees. Place potatoes on large baking sheet and bake until soft, 35 to 40 minutes for medium potatoes, up to 1 hour for large.
- Meanwhile, combine syrup, sour cream or crème fraîche, chipotle purée, cinnamon and salt in a small bowl. Whisk until smooth.
- When potatoes are tender, remove from oven and slice in two lengthwise. Scoop hot flesh into a potato ricer or food mill, and purée into bowl with other ingredients. Stir with rubber spatula to combine. Potatoes should be light and fluffy. Taste for seasoning, transfer to warm serving bowl and serve immediately.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 1 gram, Carbohydrate 69 grams, Fat 4 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 754 milligrams, Sugar 22 grams
CHIPOTLE SWEET POTATOES
Tired of the same old sweet potato recipe? Try this spicy-sweet side. It's a great way to add this nutritious veggie to your diet any time of year. -Kim Jones, Mount Juliet, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place sweet potatoes in two greased 15x10x1-in. baking pans. Drizzle with 1/2 cup vinaigrette and sprinkle with salt and pepper; toss to coat. , Bake at 400° for 25-30 minutes or until tender, stirring once. Cool slightly; transfer to a large bowl., In a small bowl, whisk remaining vinaigrette with the cilantro, honey and peppers. Pour over potatoes and gently stir to coat.
Nutrition Facts : Calories 168 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 357mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
CHIPOTLE SCALLOPED SWEET POTATOES
Delicious baked sweet potatoes with a kick, inspired by the one and only Bobby Flay. I have made these for dinenr and everybody LOVED them.
Provided by Nisrine
Categories Lunch/Snacks
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Whisk together the heavy cream and chipotle puree until well combined.
- Season the sweet potatoes with salt and pepper. Layer the sweet potatoes in a 6x8-inch baking pan. Drizzle with 5 tablespoons of the chipotle-cream mixture. Repeat with the remaining sweet potatoes and cream mixture to form 3 to 4 layers. Cover with foil paper and bake for 30 minutes. Remove the foil and bake for an additional 45 minutes.
Nutrition Facts : Calories 496.2, Fat 44.1, SaturatedFat 27.4, Cholesterol 163, Sodium 99.3, Carbohydrate 23.3, Fiber 3.1, Sugar 4.4, Protein 4
SMOKY SWEET-POTATO SOUP
A puree of sweet potatoes, apple, and leeks gets an earthy spiciness from a chipotle chile coated in adobo sauce-which can be omited for spice-free eaters. The silky Sweet-Potato Soup relies on its fresh ingredients, not heavy cream or butter, to achieve its rich flavor.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium heat. Cook garlic and leek until soft and translucent, about 4 minutes. Add apple, celery, and ginger, and cook for 3 minutes. Add sweet potatoes and stock, and simmer until sweet potatoes are tender, about 15 minutes. Add chipotle chile.
- Working in batches, transfer mixture to a blender, and puree until smooth, transferring soup to a large bowl as you work. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Season with salt and pepper. Sprinkle with pepitas before serving.
SWEET POTATO AND CHIPOTLE SOUP
This soup is smooth and creamy with a dash of spice.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 10
Steps:
- In a large Dutch oven or heavy pot,heat 1 tablespoon oil over medium-high.Add onion, season with salt andpepper, and cook until beginning tobrown around edges, about 7 minutes.Add cumin and garlic and cook, stirring,until fragrant, about 1 minute. Stirin sweet potatoes, chile, and broth.Bring to a boil; reduce to a rapid simmer,partially cover, and cook until sweetpotatoes can be mashed easily with aspoon, 20 to 25 minutes.
- Let soup cool slightly. Working inbatches, transfer soup to a blenderand puree until smooth (use cautionwhen blending hot liquids). Returnpureed soup to pot over low heat andseason with salt and pepper. Topsoup with sour cream and serve withtortilla wedges, if desired.
CHIPOTLE SWEET POTATO AND SPICED APPLE PUREES
Steps:
- 1. In an ungreased 11-in.x7-in. baking dish, toss the apples, lemon juice, honey, butter, 1/2 teaspoon salt and five-spice powder. Bake, uncovered, at 400 degrees F for 35 to 40 minutes or until apples are tender, turning once. 2. Meanwhile, place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 to 20 minutes or until tender. Drain well. Over very low heat, stir potatoes for 1 to 2 minutes or until steam has evaporated. 3. Place potatoes in a food processor; add the milk, chipotle peppers, pepper and remaining salt. Cover and process until smooth. Transfer to a serving bowl; keep warm. 4. Place apples and cooking juices in a clean food processor; cover and process until smooth. Mix intor sweet potato puree.
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SWEET POTATO, CHIPOTLE AND APPLE SOUP RECIPE - SUE TORRES - FOOD …
From foodandwine.com
4/5 Total Time 1 hr 10 minsAuthor Sue Torres
- In a medium soup pot, heat 2 tablespoons of the oil until shimmering. Add the onion, garlic and ginger and cook over low heat, stirring, until softened, about 7 minutes. Add the apples and celery and cook for 5 minutes. Add the sweet potatoes and cook for 5 minutes. Add the chicken stock and water and bring to a boil. Cover partially and simmer over low heat until the fruit and vegetables are very tender, about 45 minutes. Stir in the chipotle.
- Working in batches, puree the soup in a blender until smooth. Season with salt and white pepper and return to the pot.
- In a small bowl, mix the cinnamon and sugar with 1/2 teaspoon of salt. Heat the remaining 1 cup of oil in a medium skillet. Add the tortilla strips and fry over high heat, stirring, until crisp and golden, about 2 minutes. Drain on paper towels and sprinkle with the cinnamon-sugar mixture. Serve the soup in shallow bowls and garnish with the fried tortilla strips.
BAREFOOT CONTESSA | CHIPOTLE SMASHED SWEET POTATOES | RECIPES
From barefootcontessa.com
- 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.
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