Are you guys noticing a theme?
We are totally into ingredients this season. And, we’re trying to help you out with some of the more challenging ones. A suggestion here, a recipe there and then you have branched out without any pain or suffering!
Sweet potatoes are one of those ingredients that you hear about a lot especially if you’re into that whole healthy eating thing because let’s face it, they are really good for you. But the really good thing is that they also taste really good and, you can’t say that about a lot of food that’s good for you, right?
Sweet potatoes are also able to go savory or sweet with equal success. Now, as you listen to the episode, you’ll notice that Natalia (and me too, for that matter) does not get or like the whole candied yams with marshmallows and brown sugar thing. I know, I know, lots of you absolutely love that recipe but we’re pretty sure it’s just nostalgia…kinda like the cheese coneys from before. You don’t really think that tastes good, do you?
But we’re including a savory recipe for your next holiday (or just regular cold weather) dinner. These are the spicy ones that I adapted from Bobby Flay. It’s super easy and you can adjust the level of spice to suit yourself. The other cool thing? You can make them ahead of time! Final cool thing…4 ingredients! So here they are:
Chipotle Mashed Sweet Potatoes
Serves 8 – 10
5½ lbs sweet potatoes
1 tbsp minced chipotle peppers in adobo sauce
3 tbsp unsalted butter, room temperature and cut into chunks
1 tsp kosher salt
Preheat oven to 450°
Lightly grease a 2-quart baking dish, and set aside. Line a baking sheet with aluminum foil. Pierce each sweet potato several times with a fork, and place on the prepared baking sheet.
Roast the sweet potatoes in preheated oven until easily pierced with a fork, 1 to 1½ hours. Remove from the oven, and cool about 15 minutes. Reduce oven temperature to 350°.
When sweet potatoes are cool enough to handle, cut in half, and scoop flesh into a mixing bowl. Discard potato skins. Beat the sweet potatoes with the chipotle peppers, butter, and salt; spread evenly in the prepared baking dish. This can baked now or refrigerated until the next day.
Bake until heated through, 20 to 25 minutes.
Don’t forget there’s another (cooler) recipe over on Patreon. Remember, it’s the place where you can watch fun videos, get fun recipes and become a fun member of our gang! Just click below to check it out:Become a Patron!
If our podcast shows up when it’s supposed to and these days, that’s a big IF…
You should be able to find us all over the place.
Listen on your favorite podcatcher, we’re probably there, even on Alexa! We’re on Apple Podcasts, Spotify, Stitcher, Google Play and, of course, here, AND, you can take us on the road anytime you like!
We love and appreciate you guys. Keep listening, hang in there. And, hopefully, the publishing gods will provide.