Friday, November 6, 2009

Chipotle Sweet Potatoes (Food Processor Fridays)

With Thanksgiving rapidly approaching, it's time to start figuring out a new way to fix those sweet potatoes so you're not forced into making the same old teeth-rotting, marshmallow topped version you've always fallen back on in the past. (Are you catching the hint that I kind of don't care for marshmallow-topped sweet potatoes?)

For the life of me, I can't figure out why anyone would take an already sweet vegetable and make it even sweeter? Isn't that what pumpkin pie and dessert are for?

If you happen to share a similar frustration over the whole sweet potato casserole thingie, this recipe's for you. I've adapted this dish from a Bobby Flay recipe that I found on the Food Network, and its savory spiciness will have you shoving those marshmallows back into the hot chocolate where they belong.

I encountered one small problem with this recipe, which in the end actually made for its salvation, if that makes any sense. The original recipe is supposed to be similar to scalloped potatoes but I found the finished product entirely too soupy. It was delicious to be sure, but I had envisioned something with a thicker, creamier background. So after I took the potatoes out of the oven, I put them back in the food processor and made them into a sweet potato puree. Oh my.... delightfully creamy and with some smokey chipotle heat, this is my new favorite way to eat sweet potatoes. When I make this again I will skip the whole oven process and just simmer the sweet potatoes in the chipotle cream on the stove, but in the interest of Food Processor Fridays, I'll show you how it all went down here today.

Chipotle Sweet Potatoes (adapted from Bobby Flay at the Food Network)

3 small-medium sweet potatoes, peeled, then cut into pieces sized to fit the food processor
1 cup half & half
1 cup heavy cream
1 heaping TBSP chipotle pepper puree (see below)
1 tsp cumin
1/2 tsp oregano
1/2 cup Monterey Jack cheese
salt and pepper

Preheat oven to 375 degrees. Spray 9 X 9 baking dish with cooking spray.

Insert slicing disc into food processor. Slice potatoes and remove to a separate bowl.

Insert metal blade into food processor. Place contents of one can of chipotle peppers in adobo sauce into food processor.

Pulse until peppers are pureed. Add up to 1/2 cup water to aid in the process and scrape down bowl occasionally.

Place one heaping tablespoon of the chipotle puree into a medium mixing bowl. Reserve the rest for later use. I used an ice cube tray to freeze the puree into individual cubes, then placed them in a freezer bag and stored them in the freezer.

Add the half & half, cream, cumin and oregano to the reserved chipotle puree. Whisk to combine.

Layer a single layer of sweet potato slices in the bottom of the baking dish. Top with just enough of the cream mixture to lightly cover. Season with a little bit of salt and pepper and top with just a tablespoon or so of the shredded cheese. Repeat layers until ingredients are used.

Cover dish with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 45 minutes to 1 hour, or until potatoes are fork tender.

Let sit for 5-10 minutes before serving. Or continue on to make pureed sweet potatoes.

Return potatoes to the food processor, reserving liquid. Pulse potatoes to a smooth consistency, adding as much of the reserved liquid as needed to achieve desired creaminess.

15 comments:

June said...

I'm with you on the marshmallow deal. Doesn't make sense to me either, but these sure look yummy. Love the Chipotle's heat!

Moogie said...

You are making good use of your new camera. Does it have a "smell-avision" feature? Because I swear I can smell how delicious these are.

Barbara Bakes said...

It looks so delicious in your beautiful bowls! I love the chipotle puree idea!

Alyssa said...

Yay for this recipe, Mags! Thank you. My husband is definitely not a fan of the teeth-rotting type (for any veggie actually, and neither am I). This looks scrumptious and will be tried as soon as possible for addition to the Thanksgiving menu.

inspired2cook said...

I love sweet potatoes and I love chipotle so I know I would love the combo.
p.s. marshmellows should be banned from the Thanksgiving table!!!

Holly Housewife said...

I just found you site and I love it.

http://thelasttruehousewives.blogspot.com

Mags said...

June: It had just the right amount of heat for me. I think you could add even more if you really like spicy.

Moogie: LOL.. I'd never be able to leave my computer if it had smell-avision, that's for sure.

Barbara: Thanks!

Alyssa: I think you'll like these!

Inspired: Amen! I agree, no marshmallows on Thanksgiving!

Holly: Thanks for commenting. Come back soon!

Jules and Ruby said...

hey mags. so glad i found your blog. this is so right up my alley. sweet with a little heat. YUM! i think i'll bring it to my thxgiving table.

Lady P said...

damn, girl - you just make me wanna get in the kitchen something fearful
this sounds sooooo good
and moogie - i am right there with you
i am certain that there a waft of wonderfulness coming from my screen

Dyan said...

I will pass this recipe on to the lucky family in charge of sweet potatoes at our Turkey Day dinner for 45 people! I only need to cook the bird this year and coordinate it all..the fun part!

Mags said...

LadyP: Thanks! I live to inspire others to cook!

Dyan: Dang, your gang's gotten huge! How big of a bird are you going to have to make?

Cathy - wheresmydamnanswer said...

These are incredible I have made these in the past and they are amazing!!

Mags said...

Jules & Ruby: I'm not sure how I missed your comment the first time through... so sorry! Thank you for stopping by and please come back again!

Cathy: I know.. they're delicious aren't they!

Jen @ My Kitchen Addiction said...

Your sweet potatoes sound amazing... Never thought to combine sweet potatoes and chipotles in adobo, but it's brilliant! I also love the idea of freezing the leftover chiles... Can't imagine a dish where I would ever use the whole can of chipotles!

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