Sweet Potatoes with Maple and Chipotles

5.0(542)

This is a recipe that the chef Bobby Flay created for Thanksgiving in response to a request from The Times back in 2003. 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.

by Amanda Hesser

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Side Dish

Servings

(6–8)

Total time

45 min

Calories / serving

331 kcal

Ingredients (6)

serves

5 pounds sweet potatoes (about 10 medium or 5 large), scrubbed
1/3 to 1/2 cup maple syrup
3/4 cup sour cream or crème fraîche
4 teaspoons purée from canned chipotleschipotle
1 1/2 teaspoons ground cinnamoncinnamon
Salt to tastesalt

Instructions (3 steps)

01Put 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.
02Meanwhile, combine syrup, sour cream or crème fraîche, chipotle purée, cinnamon and salt in a small bowl. Whisk until smooth.
03When 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.

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Rich recipe — supports nutrition-aware planning.