November 18, 2009
Thanksgiving Sides: Chipotle Whipped Sweet Potatoes
by Gareth Mark
The most popular side dish in all my classes this year has been whipped sweet potatoes, with Chipotle Whipped Sweet Potatoes being slightly more popular. I got the idea for these from Bobby Flay.
Start by baking some sweet potatoes until they're soft. You'll probably want to use a sheet pan rather than just putting them on the oven rack because they tend to leak. Let them cool until you can handle them, then remove the jackets and put them into a bowl.
Melt some butter with cream in a small pan--I used 6 tablespoons of cream and 4 tablespoons of butter for 1.8 pounds of sweet potatoes. I added 1 tablespoon of añejo tequila to the cream and butter for a bit more flavor.
Meanwhile, mince all or part of a chipotle in adobo. I used half a chile and removed the seeds because the people I'll be serving to don't like a lot of spice. Use your own judgement. Add the chipotle, cream, butter, and tequila to the potatoes and whip them until they are smooth. Add salt to taste.
Butter the inside of a baking dish large enough to hold the potatoes, then spread the potato mixture evenly in the dish. Bake uncovered until warmed through. It doesn't really matter what temperature you use so long as you pay attention, which makes this an excellent side dish for Thanksgiving because it can go into the oven with whatever else is already in there and be just fine.
The second most popular choice for flavoring the sweet potatoes was bourbon, maple syrup, and cranberry chutney. It has to be done by taste. Start by melting the butter in cream, then add just enough bourbon so that you can taste it, then add just enough maple syrup so that it, too, is present. Whip the butter and cream mixture into the potatoes, fold in a tablespoon or two of chutney (just enough to give the dish some color), and add salt to taste. This is a little sweeter because of the syrup and chutney. It would be excellent with a marshmallow topping if you want a new version of candied yams.