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camotes al chipotle // mexican sweet potatoes

Mexican-inspired sweet potatoes // Camotes al chipotle

  • Yield: Yields 4 servings 1x

Description

Camotes al chipotle is a whipped sweet potato dish that gets a hint of smokiness from chipotle chiles and adobo sauce. This dish is also much healthier than traditional mashed potatoes or the typical American sweet potato casserole topped with sugar and marshmallows, making it ideal for a healthy side dish at your Thanksgiving table.


Ingredients

Scale
  • 1 pound sweet potatoes, skinned and cubed
  • 1 tablespoon canola oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • chipotle en adobo (1/2 of one chile and 1 tbsp adobo)
  • 1/2 cup evaporated milk plus 1 tablespoon (also called leche evaporada)
  • 1 1/2 tablespoons of Holland House Marsala Cooking Wine
  • 5 tablespoons of water
  • 1 tablespoon of butter
  • 4 small cones of piloncillo (about 3 ounces)
  • glazed pecans and dried cranberries (optional for decoration)

Instructions

  1. Preheat the oven to 375ยบ F. On a lined baking sheet, use a pastry brush to lightly coat the cubed sweet potatoes with the canola oil. Sprinkle with the salt and pepper on top and roast the sweet potatoes for about 45-60 minutes or until browned and soft.
  2. When the sweet potatoes are done roasting, remove them from the oven and let them sit for 5-7 minutes. Melt the butter, piloncillo, marsala and evaporated milk in a saucepan over low heat. Add the adobo sauce but not the chiles yet. Stir to incorporate. Once the butter and piloncillo are completely melted, remove the saucepan from the heat and allow to cool for about 5 minutes.
  3. Put the roasted sweet potatoes and chipotle into a food processor or blender. Pulse a few times to get a paste going. Slowly add the liquid and run until moderately smooth. Add the extra 1 tablespoon of evaporated milk to moisten if needed.
  4. Using a spatula, remove the puree from the food processor or blender and put it into an oven-proof serving dish. Garnish the top with glazed (or plain) pecans and dried cranberries. Place under a preheated broiler for a few minutes until the pecans look like they’re beginning to roast and smell nutty. Remove from the broiler and serve.

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