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That Chipotle Sweet Potato Recipe

Someone posted it last fall, Nyleve? Maybe? I have misplaced my copy and they sure would taste good tonight. Anyone have a copy at hand?

TIA
Candy

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    1. Not sure if it was one I posted or not, but I do make a mighty fine chipotle sweet potato. No real recipe per se.

      1. Bake some sweet potatoes
      2. Cut off the top and scoop out most of the insides
      3. Mash insides with butter, sour cream, salt, pepper, and as much minced chipotle as you can handle
      4. Put filling back inside sweet potato shells
      5. Bake till somewhat browned on top

      I would think there is alot of room for changes. Could add cheese to the filling or on top, cilanto, green onions, cooked bacon, etc.

      Enjoy.

      1. This is so good but I dare not make it too often because I can eat nearly a whole pan by myself. Delicious and easy.

        Chipotle Sweet Potatoes
        4 cups whipping cream
        1 (or more - your call) canned chipotle pepper
        6 medium sweet potatoes, peeled and thinly sliced
        salt and pepper

        Preheat the oven to 350 F.

        In a blender, puree the cream and chipotle until smooth.

        In a 9 x 13-inch rectangular baking dish arrange a fourth of the sweet potatoes, season to taste with salt and pepper, and pour a fourth of the cream over all. Repeat with the remaining potatoes and cream, forming 4 layers.

        Bake, uncovered, for 1 hour, or until the cream has been absorbed and the potatoes are browned. (May be prepared up to 1 day ahead, covered, and refrigerated - reheat until heated through but not dried out.)

        Makes 8 to 10 servings.

        12 Replies
        1. re: Nyleve

          yum! i just made this, but instead of cream, i used evaporated skim milk---0 grams of fat!!!! it came out creamy and delicious. if you're watching your fat intake -- replace the cream with the evaporated skim milk. it was still awesome. i just caught my husband eating out of the baking dish!

          1. re: ceeceee

            Wow - that is such a great thing to know. I have attempted a more virtuous version of this using milk instead of cream and it was truly icky. If the evaporated milk works, I'll definitely be making it more often.

            1. re: Nyleve

              yes, it worked really well, cause the evaporated skim milk has a thick consistency. see what you think. im sure the cream version is 100x better though!!

              1. re: ceeceee

                Usually I'm pretty judgemental about this kind of thing, but under the circumstances I am willing to try being openminded for a change. If it means being able to serve this dish more often, I'll give it a shot.

                1. re: Nyleve

                  You can also use evaporated skim milk to replace some of the cream in any cream sauces you make. I make a shrimp pasta sauce that I do this to and it works just fine. Have used it for other sauces as well and no one has ever noticed. Lots less fat and calories.

                  1. re: jackie de

                    im afraid the hint of sweetness in it might not work in all savory dishes; however, with the sweet potatoes it was a wonderful blend.
                    definitely worth considering in place of cream in some sauces...sometimes, i use fat free yogurt for a tang, or fat free sour cream.
                    of course, these substitutions are only for me and my guy! if having a dinner party, the heavy cream and butter comes out!

                    1. re: ceeceee

                      Yep, that's so true. However in lots of dishes where you want just that hint of sweet or even in some cream soup dishes, it works quite well. You also can balance it with the tangy plain yogurt. You just have to think about the sweetness factor and if you replace just a part of the real stuff you'll be fine, just have lots less calories. Plus the nice thing about the evap milk is that you get the same texture and it doesn't seperate or curdle as skim milk does in a sauce.

            2. re: ceeceee

              I finally got around to making this dish. I tried ceecee's version but used full fat evaporated milk since it was what I had on hand. Unfortunately it separated on my and got sort of weird, still tasty though. I think some errors I made with the temperature are partly to blame, I started at 300, then corrected it to 350 and then bumped it to 375 at the very end which is when broke. Is there something about keeping evaporated milk below 375 perhaps. The flavors were so good that I'll definetely try it again, perhaps with skim evaporated milk or cream.

              1. re: China

                Interesting, I also used full-fat evaporated thinking it would be slightly more flavourful. And I think I had the oven temp up higher - at 375 or 400 - because I was also making chicken legs. And, same results - weird curdled texture. I thought the flavour was okay - I made the mistake of adding maple syrup (not sure what I was thinking), and I do think this dish requires generous salting, or maybe that was just needed to balance the syrup. My brother really liked it.

                1. re: julesrules

                  Hmmm... Maybe I'll post on the larger board and ask about maximum cooking temperatures for evaporated milk. I agree with you about the salting.

            3. re: Nyleve

              I have made this twice bc it just sounds so delicious but both times it broke and the cream separated. It was still good, but didn't look to great (what with the clumps of white milk protein) and was oily too. The first time I made it was actually last Thanksgiving and I thought it separated because I held it at a pretty warm temp for a few hours prior to serving. But I recently made a small batch and it did the same thing straight out of the oven. I am using regular heavy whipping cream. Any one else have this happen or have any ideas why it happened? I was also thinking that I may have added extra chipotle and the additional acid from the adobo could have caused it.

              1. re: LizATL

                I made the dish last weekend and had no problems with the cream separating (and yes, I used cream) BUT I did make some changes. First of all, I covered the casserole with foil and baked it at 375o for 45 minutes. Then I removed the foil and continued baking for another 45 minutes (or thereabouts), basting the potatoes with the liquid in the dish. This, I think, helped to keep the liquid sort of mixed up and prevented separation (maybe) and also it helped to allow the casserole to bake more evenly. Don't know if this helps or not.

            4. Thanks everyone. It is on my menu tonight. It is actually a cool enough day to make me want this with our pork tonight.

              Candy

              5 Replies
              1. re: Candy

                We're having smoked pork chops from the BB tonight, and I happen to have all of the ingredients for the sweet potatoes on-hand. Glad I decided to check this board before beginning dinner prep!

                1. re: pikawicca

                  Doug picked our chops up earlier in the week. The cooler temp. had me thinking about sweet pototoes with chipotle. I will cut the recipe down of course.

                  1. re: pikawicca

                    What is it with pork from the Butcher's Block today? I am braising some pork ribs right now. It must be this autumnal weather!

                      1. re: pikawicca

                        Mine was very good using Nyleve's recipe. After tasting it after baking, I added a bit of lime. It really made it sing.

                2. Ours was good too, although next time I'll use more chipotle. My husband doesn't particularly care for sweet potatoes, but he liked this.

                  1. The heavy cream dish sounds divine. But let's say you want something less cholesterolish . . . . Here's what I do:
                    Peel sweet potatoes and cut into wedges. Put into roasting pan w/ olive oil and minced chipotles from can, add S&P, and mush around. bake at 400 degrees for about 1/2 hour. Goes great w/ blandish boneless chicken breasts.

                    1. This may be a totally dumb question, but when you guys are talking about "sweet potatoes," are you talking about the orange yams or the starchier white batata?

                      2 Replies
                      1. re: Miss Needle

                        I use orange "yams" although I don't think they're properly called yams. 'Round these parts we call them sweet potatoes. But then again...this is Canada.

                        1. re: Nyleve

                          Sweet Potatoes are not yams. The orange sweet potato is a sweet potato. The confusion was caused by the state of Louisiana wanting to set their sweet potatoes apart from those grown elsewhere. it kind of back fired because now the term is used indiscriminately for sweet potatoes from all over.

                      2. If you want a delicious low calorie dish that tastes creamy and keeps you wanting more, try this simple recipe. Bake the yams or sweet potatoes in their skins for about an hour and a half at 425 degrees F. Scoop out the insides and put in a bowl. Add chopped cilantro and lime juice and mash them. You can add some of the new Tabasco green or chipotle sauces if desired. These will baffle your friends and co-chowhounds, because they will taste creamy and unlike anything they've had before, and because they have no need for added calories like butter or creme fraiche or cream. They're so simple and so good, it's hard to believe. Let me know your opinion if you try these.

                        1. Thanks for the reply. Sounds like I am not the only one having the separation/curdling issue, although the others happened using evap milk. I am still not sure why this happened to me twice using regular full-fat heavy cream, and I still wonder if I didn't add too many chipotles/adobo and therefore too much acid. Hmmm...

                          Edit - sorry. I tried to post this under Nyleve's Oct 12th reply but that didn't work for some reason.

                          1. A quick question about canned chipotles.... I have dried ones. How can I substitute them? I also have Adobo powder, can I mix them in cream for the desired effect in this recipe?

                            1 Reply
                            1. re: katalina

                              I would rehydrate the chipotle (cover chile with hot water for 10 minutes, let stand at room temperature). Drain, and use according to recipe. Is your adobo powder a spice blend like Penzey's? If so, it's different than the adobo sauce that is in the can with the chipotles, which is a red, tomato-based sauce with spices.

                              BTW - Thanks for bringing this thread up! I've been wanting to make this ever since Nyleve mentioned it. Last year I even bought the book this recipe is from ("Bobby Flay's Bold American Food"), because of all the CH raves, and then never made it...thanks for the reminder.

                            2. The hot sweet contrast really works well. I tasted a sweet potato dish at a restaurant many years ago that used vanilla and chopped jalapenos. Wonderful mixture. Since then I've experimented with chipotles and the smokiness works very well. If you've never tried it with fresh green chilies try it once with a fine dice of fresh jalapenos or better yet a serrano which has a richer pepper flavor and contrasts so well with the vanilla.