(Also fondly known as “Change Of Life Sweet Potatoes”)

Ingredients:
5 ½ lbs. sweet potatoes (not yams – sweet spuds are better!)
1 ½ to 2 Chipolte chiles, canned in adobo sauce (see Chef’s note)
3 tablespoons unsalted butter (let it sit at room temperature until softened)
¾ cup heavy cream
Salt & pepper to taste
Optional – minced cilantro or parsley for garnish

Equipment:
Baking sheet, exopat or parchment paper, large mixing bowl, electric mixer & a 2 quart shallow baking dish or 9” x 13” pan.

1. Preheat oven to 450 degrees.
2. Prick the potatoes & place on baking pan lined with an expat baking sheet or parchment paper.
3. Bake the potatoes in the middle of the oven until very soft ~ 1 to 1 ½ hours.
4. Cool, cut in half & scoop the flesh into a bowl.
5. Mince the Chipotle chiles (do not rinse off adobo sauce!)
6. Using an electric mixer, whip the potatoes with the chilis, butter, & cream until smooth. Add salt & pepper to taste.
7. Spread the mixture into a buttered 2 quart shallow baking dish (or 9x13 pan).
8. Reduce the oven temperature to 350 degrees. Bake the potatoes until hot (20-25 minutes). OPTIONAL: garnish with minced cilantro or parsley. SERVES EIGHT.

Chef’s note ~ Chipotle chiles commonly come canned in adobo sauce, a tomato-chile sauce that adds a little extra taste & heat (do not rinse it off for this recipe!). What to do with the extra adobo sauce? Chef Marcinko adds adobo to her chili stew and to her coleslaw dressing for a more southwestern taste. Be creative!

Barb & Sarge