| -About 2 large (about 3-3½ pounds) sweet potatoes or yams, washed, and drained -About ¼ to ½ cup Chipotle Cream Sauce (for a not-so-spicy potato, substitute Ancho Cream Sauce) -1 teaspoon lime zest -1 tablespoon fresh lime juice -1 tablespoon puréed roasted garlic (optional) -1 to 2 tablespoons melted butter -Salt & white pepper to taste Pre-heat oven to 375-400º F Place sweet potatoes on a sheet pan Roast, in the oven until fork tender, about 40-50 minutes (depending on the size) Cool potatoes slightly and peel (Can be done ahead & potatoes reheated) In the bowl of a heavy mixer with the paddle attachment (for a smoother texture put through a food mill), place the peeled sweet potatoes On medium to low speed slowly add the cream sauce, one tablespoon at a time until the consistency you desire Add the lime zest & juice Add the butter & season to taste and serve *NOTE: To keep warm; place the potatoes in the top of a bain-marie (see below) To reheat; microwave for two to four minutes or in the top of a bain-marie Bain-marie (double boiler) Definition: The French call this cooking technique bain-marie. It consists of placing a container (pan, bowl, soufflé dish, etc.) of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may be cooked in this manner either in an oven or on top of a range. This technique is designed to cook delicate dishes such as custards, sauces and savory mousses without breaking or curdling them. It can also be used to keep cooked foods warm |
| Chipotle-Lime Mashed Sweet Potatoes |