I kind of have a mostly-love-little-hate relationship with sweet potatoes.
See here’s the thing: I love them. They taste amazing. They make me feel amazing. The health benefits are obvious and clearly defined. But for some reason the cooking of sweet potatoes always scares me, and I don’t know why. Perhaps because they are a little more fibrous sometimes than their plain Russett or Yukon Gold cousin. Perhaps it’s the funny shapes that make it hard to peel them.
I don’t know. There are things about myself that I can’t explain, but I like to
pretend think that maybe that’s what makes me slightly endearing? Mysterious? Intriguing?
OK fine, it’s one of those things that makes me just a little weird. Whatever.
I’m here to tell you though, that fear of sweet potato cooking? All gone after making this recipe! And it just reaffirmed the fact that my food processor is one of my best kitchen friends ever. We will never part!
I’ve cooked with chipotle in adobo before, but for some reason could never take the plunge into buying and then using chipotle powder. Reason? No reason. Just one of those things I suppose…don’t worry, Nate has a list a mile long I’m sure of things that don’t really make sense but that I’m 100% adamant about. He’s a brave, brave man.
However chipotle powder has now found its place in my life, whipped into oblivion with boiled sweet potatoes, a little honey, and sea salt. Serve it on a plate with your fancy-schmancy foodie Thanksgiving dinner, as part of a balanced breakfast (really!), or in a tortilla with some beans. Whatever you do, I challenge you to not eat it all in one sitting. And then go out to buy more sweet potatoes to relive that glory all over again.
- 5-6 medium sweet potatoes
- 1/4-1/3 cup of vegetable stock
- 1 1/2 Tbsp honey
- 1-2 tsp chipotle powder
- 1 tsp sea salt
First things first, wash and peel the sweet potatoes. Cube them into about 1 to 2 inch cubes and place in a large saucepan. Cover with cool water, bring to a boil, then cover and boil for 15-20 minutes until the potatoes are very tender. Drain the sweet potatoes and add them into a large food processor. Add the honey, 1 tsp of the chipotle powder, and the sea salt. Add in 1/4 cup of the vegetable stock. Pulse the processor a few times to get things moving, then turn on low to whip until no lumps remain. Now is the time to check for seasoning – do you want a little more chipotle powder? Add it in – but be careful, that stuff is strong! Does it need more liquid? Add the rest of the vegetable stock. Whip again until smooth and serve hot any way you like!
Just a note: if you don’t have a food processor that’s fine, but I do highly recommend getting one. It MIGHT work in a blender, but I didn’t try so I can’t say with certainty that it would. And a good ‘ol hand mashing would be delicious still…just make do with what you have!