Okay, enough with the sweet treats (for now...). Let's talk savory dishes today. On Monday, I made maple-glazed wild-caught Alaskan sockeye salmon fillets for dinner. To counter the sweetness of the maple glaze, I wanted to serve a side that leaned on the spicy side of things. I first heard about this recipe for chipotle mashed sweet potatoes on the Alton Brown podcast; Alton discussed it as one of his favorite sides to serve alongside a Thanksgiving turkey. I filed the recipe away as something to try in the future -- so here we are a few weeks later and I finally had a chance to give the recipe a whirl.
The flesh of a sweet potato can vary from light yellow to bright orange. As you can see in the image above, the sweet potatoes I used were of the light-yellow-fleshed variety. Though one variety of sweet potato make look different from another, I don't find there to be a drastic difference in flavor. In this dish, the sweetness of the potatoes are perfectly complemented by the smoky spiciness of the chipotle peppers. In fact, the chipotle peppers add such a smoky flavor that D asked if I had added bacon into the mix. (Nope!)
Chipotle Mashed Sweet Potatoes (printer-friendly version)
makes 4-6 servings
2 large sweet potatoes, peeled and cubed
2 tablespoons unsalted butter
1 whole canned chipotle pepper in adobo sauce, chopped fine
1 teaspoon adobo sauce from can of peppers
1/2 teaspoon salt
salt and ground black pepper, to taste
1. Add about 2 inches of water to the bottom of a large sauce pot. Bring the water to a simmer, then add to the pot the steaming basket with the chopped sweet potatoes, top it with the lid, and steam the potatoes until fork tender, about 20 minutes. (If you don't have a large sauce pot, you can steam your sweet potatoes in two batches, as I did.)
2. Place the steamed potatoes in a large shallow bowl. Add the unsalted butter and mash with a potato masher. Then add the chopped chipotle pepper, adobo sauce, and salt and continue mashing until fully incorporated. Season to taste with pepper and additional salt if necessary.
3. Serve immediately.
(adapted from this Alton Brown recipe)
makes 4-6 servings
2 large sweet potatoes, peeled and cubed
2 tablespoons unsalted butter
1 whole canned chipotle pepper in adobo sauce, chopped fine
1 teaspoon adobo sauce from can of peppers
1/2 teaspoon salt
salt and ground black pepper, to taste
1. Add about 2 inches of water to the bottom of a large sauce pot. Bring the water to a simmer, then add to the pot the steaming basket with the chopped sweet potatoes, top it with the lid, and steam the potatoes until fork tender, about 20 minutes. (If you don't have a large sauce pot, you can steam your sweet potatoes in two batches, as I did.)
2. Place the steamed potatoes in a large shallow bowl. Add the unsalted butter and mash with a potato masher. Then add the chopped chipotle pepper, adobo sauce, and salt and continue mashing until fully incorporated. Season to taste with pepper and additional salt if necessary.
3. Serve immediately.
(adapted from this Alton Brown recipe)
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