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.
CHIPOTLE SMASHED 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 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.
Nutrition Facts : Calories 152 calorie, Fat 7 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 952 milligrams, Carbohydrate 23 grams, Fiber 4 grams, Protein 3 grams, Sugar 3 grams
CHIPOTLE SMASHED SWEET POTATOES
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 2h
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.
CHIPOTLE SMASHED SWEET POTATOES
Steps:
- Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt and continue mashing to combine. Serve immediately.
Nutrition Facts : Calories 152 calorie, Fat 7 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 1003 milligrams, Carbohydrate 23 grams, Fiber 4 grams, Protein 3 grams, Sugar 3 grams
WHIPPED CHIPOTLE SWEET POTATOES
Categories Mixer Side Bake Thanksgiving Vegetarian Hot Pepper Sweet Potato/Yam Fall Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 4
Steps:
- Put oven rack in middle position and preheat oven to 450°F. Line a baking sheet with foil and butter a 2-quart shallow glass or ceramic baking dish.
- Prick each potato several times with a fork, then bake on baking sheet until very soft, 1 to 1 1/2 hours.
- Reduce oven temperature to 350°F.
- When cool enough to handle, halve potatoes and scoop flesh into a bowl. Beat potatoes, chile paste (to taste), butter, and salt with an electric mixer at medium speed just until smooth, then spread in baking dish.
- Bake whipped potatoes until hot, 20 to 25 minutes.
CHIPOTLE SMASHED SWEET POTATOES
This chipotle smashed sweet potatoes side dish recipe will bring sweet, smoky and spicy flavors to your Thanksgiving table.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- In 4-quart Dutch oven, place sweet potatoes and enough water to cover; add 1 teaspoon salt. Heat to boiling over high heat; reduce heat to medium. Cook 10 to 15 minutes or until tender. Drain, reserving 1/2 cup water.
- Return potatoes to Dutch oven. Add butter, chipotle peppers and whipping cream; mash with potato masher, adding reserved water, a little at a time, until potatoes are desired consistency. Season with salt.
Nutrition Facts : Calories 280, Carbohydrate 35 g, Fat 3, Fiber 5 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 270 mg
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 SWEET POTATOES
Punch up your usual potato side dish with this colorful recipe, inspired by authentic Mexican ingredients.
Provided by By Yvette Marquez
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Place cubed potatoes and cinnamon stick in a 5-quart pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain water and discard cinnamon stick and return to the pot.
- Add butter, crema Mexicana, chipotle, salt, and pepper to potatoes and mash with potato masher. Serve warm.
Nutrition Facts : ServingSize 1 Serving
MASHED CHIPOTLE SWEET POTATOES
These potatoes are wonderful--thanks Rachael Ray! The recipe calls for butter and I made these quite successfully with Smart Balance spread.
Provided by PaulaG
Categories Yam/Sweet Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the prepared potatoes in a large saucepan with cold water and bring to a boil; once boiling add a touch of salt and cook until tender, about 10 minutes.
- Drain the potatoes and return to saucepan, add 2 tablespoons butter, chicken stock, brown sugar, chipotle pepper and adobo sauce.
- Mash the potatoes until combined, I like to leave them slightly lumpy.
- Season with salt and black pepper and serve.
Nutrition Facts : Calories 277.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.7, Sodium 198.9, Carbohydrate 53, Fiber 6.8, Sugar 16.4, Protein 4
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- 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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