Why do this
- Chipotle smashed sweet potatoes use only three main ingredients – sweet potatoes, butter and chipotle chiles in Adobo – for bold, simple taste.
- It’s optional, but I like to add a little honey to a balance between sweet and smoked heat.
- This page is large with everything from meatlaff to fried chicken or turkey.
I have made the full Thanksgiving -spread to my family for the past 15 years or so. Like a rookie, I spent too much time on the pages – I would spend hours collecting intricate layered graters that were eventually lost in the mixture. Over time, I began to realize that less is more when it comes to designing a rounded and realistic holiday menu and that the lesson started with a simple sweet potato bowl from Culinary Legend Alton Brown. Since then, Alton Brown’s sweet potatoes have become a side dish with the year -round, which I make at least once a week.
I was first introduced to Alton Brown’s chipotle smashed sweet potatoes Of my brother -in -law, and the year he contributed them to our holiday party, they were the star of the show. It is a genius recipe that highlights the sweet and tasty sides of sweet potatoes.
He collected the bowl in 15 minutes – all it is mash the sweet potatoes with a little butter and chipotle in Adobo. It was the only side dish where there was no leftovers.
My favorite part of this recipe is how well it balances every meal; It has just the right amount of heat to clean your palate. Plus, it’s a noon-time pampleon-it’s seems to pair perfectly with any bowl it is served with. I love it served with steak, meatlaff and fried chicken.
How I Make Alton Browns Chipotle Smapped Sweet Potatoes
The dish couldn’t be easier to make. First peel two large sweet potatoes and cover them with cold water. Add some salt and bring the water to a boil, then reduce to a simmer and cook until the potatoes are fork bids. Empty the sweet potatoes and return them to the pan with a generous amount of butter; I use three tablespoons. Use the remaining heat to melt the butter into the potatoes while mashing them.
To finish, simply fold into one or two chopped chipotle chiles in Adobo along with one to two teaspoons of Adobo sauce. You can add more or less depending on how spicy you like things. There is no honey in Brown’s original recipe, but I think one to two teaspoons of honey really rounds it off.
Simply Recipes / Molly Adams
How I adjust this recipe
Like most of my favorite recipes, over the years I have fine -tuned this bowl a little to better fit my family’s taste. I have swapped regular butter to cultivated, which adds a pleasant seaweed and wealth. I have changed the heat from smoked chipotle to fruity Calabric Chiles and have incorporated a small hot honey to balance things.
I started making this lightweight side bowl so often that I decided to make a batch of composed butter that I could simply show up in the sweet potatoes when they were fork bids. I let go of eight ounces (two sticks) of softened grown butter in my stand mixer equipped with the paddle attachment, then add three tablespoons of crushed Calabrian Chile pepper and two tablespoons of Mike’s hot honey. This is mixed in the mixer until everything is well combined, then I appear in the middle of a sheet of parchment paper and form it for a beam before storing in the refrigerator, tightly wrapped.
When stored properly, it lasts in the refrigerator for about two weeks and in the freezer for up to three months. If you are sensitive to heat, you can adjust the amount of chiles to your taste. The same goes for the honey – swap with plain honey if it fits your palate best.
When you want to make the broken sweet potatoes, simply cut off about three tablespoons of this composite butter and mash them directly into your cooked sweet potatoes. I promise it will quickly become one of your favorite page dishes!