I pulled this recipe from the NY Times back in 2003 and have made it every Turkey Day since. It is pretty easy, once you get past the scooping of the flesh from the roasted potatoes and it is fantastic: sweet without being cloying and balanced with the heat of the chipotle chiles. You can puree the chiles and keep it in a tupperware in the back of the fridge until the cows come home (or it develops fuzz, whichever comes first.)
Adapted from Bobby Flay, Bolo and Mesa Grill
Time: 45 minutes
5 pounds (about 10 medium or 5 large) sweet potatoes, scrubbed
1/3 to 1/2 cup maple syrup
3/8 cup crème fraîche (yeah, its ok to go 1/2 c with this one.)
4 teaspoons purée from canned chipotles (i.e., take a can from the Latin Foods section of the supermarket, throw it in the blender or the mini food processor, and dump it into a tupperware. If you are scared of the heat, put in less.)
1 1/2 teaspoons ground cinnamon
Salt to taste.
1. Put oven rack in middle position and preheat oven to 375 degrees. Place potatoes on large baking sheet, bake until soft, 35 to 40 minutes for medium potatoes, up to 1 hour for large.
2. Meanwhile, combine syrup, créme fraîche, chipotle purée, cinnamon and salt in a small bowl. Whisk until smooth.
3. When potatoes are tender, remove from oven, slice in two lengthwise. Scoop hot flesh into a potato ricer or food mill, 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, serve immediately.
Yield: 6 to 8 servings.
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