Tag Archives: Sweet Potato

Mashed Chipotle Sweet Potatoes – Thanksgiving Part Deux

28 Nov

I saw this recipe on one of the blogs I follow (http://www.hardlyhousewives.com) and knew I needed to bookmark it to try.

It was my job to bring the sweet potatoes to Thanksgiving this year, and I had already picked out my official recipe to try, but this NEEDED to be made and brought as well.

This looks amazing. And I knew it would taste so good, too!

I love recipes that have a little spice and kick to it.

And this one is healthy and simple!! No-brainer……look at all the flecks of pepper in there!

Here are some pics of my brothers and my dad from Thanksgiving! None of us could get focused for a pic…..I think we were all moving around too much.

 Fun times! I hope everyone has a happy and healthy holiday season!

Mashed Chipotle Sweet Potatoes

Ingredients:

  • 2-4 Large Sweet Potatoes
  • 1-4 Canned Chipotles, chopped
  • 2 Tbs of Unsalted Butter
  • 2 Tbs of Honey
  • Kosher Salt and Pepper

Directions:

  • Wash and place potatoes (skin-on) in a large pot full of water that covers them. Boil them until they are fork tender, about 12-15 minutes. Drain pot and place potatoes on counter/plate to cool off.
  • When potatoes have cooled off, remove skin and discard.
  • Cut potatoes and place in bowl/pot and gently mash.
  • Put on gloves and chop peppers and place in potatoes. Stir together. Start out with 1-2 peppers and then taste to determine level of hotness. You can always add a little more heat by adding some of the sauce the chipotle peppers are canned in. I think for 5 potatoes, I used about 4-5 peppers…I like it hot!
  • Add your butter and honey and a healthy pinch of salt/pepper. Taste and then adjust.
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Bourbon and Maple Roasted Sweet Potatoes – Happy Thanksgiving!

24 Nov

From the minute I saw this recipe in Bon Appetit (November 2012), I knew I was going to make it for Thanksgiving. I am usually the Sweet Potato/Yams girl – and I usually bring Candied Yams. But I am getting tired of plain ole candied yams. I wanted to step it up this year. And I am really not into the whole marshmellow thing.

The sauce was delicious and soooo easy. I might have also added a splash or two more of bourbon than the recipe calls for. I cant help it. More alcohol, more better right? 🙂

I cant stress how easy this recipe was to make. The hardest part about it is peeling and chopping the sweet potatoes. And even that’s not a big deal.

Get the potatoes all nice and roasted and crispy if possible. So delicious. I could sit down with just the plain roasted sweet potatoes……yum!

You make the sauce separate from roasting the sweet potatoes. Then pour it on right before serving and add the toasted almonds. It is so good – you can really taste the coffee and bourbon flavors. The flavor complements the sweetness of the potatoes.

This makes a perfect side dish anytime, but really glams up the thanksgiving table if I dont say so myself. Here is a pic of our 3 turkeys that my brother Pat made – baked, smoked, and fried……everyone had their favorite type of the night. But they were all so tasty and well-cooked. My brother makes some goodass meat!

Hope everyone had a great Thanksgiving with family and friends!!!

Bourbon and Maple Roasted Sweet Potatoes

Ingredients:

  • 1 ½ cups strong hot coffee
  • 9 tablespoons pure maple syrup
  • 3 tablespoons(packed) dark brown sugar
  • ½ teaspoon instant espresso powder
  • 1/3 cup bourbon
  • 9 tablespoons unsalted butter, divided
  • Kosher salt and freshly ground black pepper
  • 5 pounds red-skinned sweet potatoes (about 8 medium), peeled, cut into 2 1/2-inch–3-inch pieces
  • 3 tablespoons olive oil
  • ½ cup chopped smoked almonds (or toasted almonds)

Directions:

  • Stir coffee, maple syrup, sugar, and espresso powder in a medium saucepan over medium-high heat until sugar dissolves. Bring mixture to a boil; cook until thickened and reduced by half, 6-7 minutes.
  • Remove syrup from heat; add bourbon and 2 tablespoons butter. Reduce heat to medium and simmer until sauce is reduced to about 3/4 cup, 40-45 minutes (mixture should be thick enough to coat a spoon, but not sticky, and will thicken as it cools). Season sauce to taste with salt and pepper. (DO AHEAD: Sauce can be made 2 days ahead. Cover; chill. Rewarm before serving.)
  • Arrange racks in upper and lower thirds of oven; preheat to 425°. Melt remaining 7 tablespoons butter in a small saucepan; pour into a large bowl. Add sweet potatoes and oil and season with salt and pepper. Divide potato mixture between 2 large rimmed baking sheets and roast, turning potatoes often and rotating sheets halfway through, until potatoes are tender and start to turn golden brown and crisp around the edges, 30-35 minutes. (DO AHEAD: Potatoes can be roasted 4 hours ahead. Let stand at room temperature. You dont have to rewarm before serving since the sauce will be warmed.)
  • Toast your almonds (either in oven or in sautee pan on stove)
  • Transfer potatoes to a serving platter. Drizzle some warm sauce over and sprinkle with almonds; serve remaining sauce along-side for those who want more.
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