Like nearly every American sitting down to enjoy a fine Thanksgiving dinner, mashed potatoes are one of my favorite parts of the meal. I love the creamy texture, the pool of gravy nestled in its midst and the tradition of thinking this very well could have been a recipe the Pilgrims actually prepared on one of those first turkey days.
Sweet potatoes are also a T-day day staple, but most recipes drape canned yams with gooey marshmallows, resulting in a dish that’s usually left standing alone on the buffet line.
As I’ve gotten older I’ve become more adventurous in my Thanksgiving cravings, something with a little more pizzazz to spice up my turkey dinner. This recipe combines the fluffy texture I love in my mashed potatoes but tosses in a bit of sweet heat that complements roast turkey perfectly.
Try it with roast pork or chicken all year round, it makes a great alternative to noodles or rice too.
Maple Chipotle Sweet Potatoes
Makes 8-10 servings
4 to 4 ½ pounds sweet potatoes
1 cup whipping cream
6 tablespoons butter
1 canned chipotle pepper plus 1 teaspoon adobo sauce
4 tablespoons maple syrup, divided
2 teaspoons salt
zest of one orange
Peel and quarter sweet potatoes and place in a large saucepan, cover with water and bring to a boil. Cook for 10 minutes or until potatoes are fork tender and cooked through.
Meanwhile in a small saucepan, bring cream, butter and chipotle plus adobo sauce to a boil. Reduce heat to low and simmer for 5 minutes.
Drain potatoes and mix with a hand-held mixer for 1 minute. Add cream mixture, 2 tablespoons maple syrup, salt and pepper and orange zest. Mix until well-combined and creamy. Add more syrup if needed.
Serve with drizzle of remaining syrup if desired.
fall, holiday, side dish, sweet potato, Thanksgiving
Print This Post
You might also like