SWEET POTATOES WITH MAPLE AND CHIPOTLES

Sweet Potatoes with Maple and Chipotles image

This is a Bobby Flay recipe ginned up specifically for Thanksgiving in response to a request from The Times back in 2003. Mr. Flay came through in spades: 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.

Provided by Amanda Hesser

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

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 chipotles
1 1/2 teaspoons ground cinnamon
Salt to taste

Steps:

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

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 1 gram, Carbohydrate 69 grams, Fat 4 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 754 milligrams, Sugar 22 grams