Serves8 to 10
- Active time:10 min
- Start to finish:2 1/4 hr
November 2003
This recipe is inspired by a dish served at Bobby Flay’s Mesa Grill, in New York City. The smoky heat of the chipotle chile and the potato’s natural sweetness balance each other beautifully.
-
5 1/2
lb
sweet potatoes, scrubbed
-
1
tablespoon
minced chipotle chiles in adobo, mashed to a paste (1 1/2 to 2 chiles)
-
3
tablespoons
unsalted butter, cut into tablespoon pieces and softened
-
1
teaspoon
salt
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Put oven rack in middle position and preheat oven to 450°F. Line a baking sheet with foil and butter a 2-quart shallow glass or ceramic baking dish.
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Prick each potato several times with a fork, then bake on baking sheet until very soft, 1 to 1 1/2 hours.
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Reduce oven temperature to 350°F.
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When cool enough to handle, halve potatoes and scoop flesh into a bowl. Beat potatoes, chile paste (to taste), butter, and salt with an electric mixer at medium speed just until smooth, then spread in baking dish.
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Bake whipped potatoes until hot, 20 to 25 minutes.
Cooks’ note: Whipped potatoes can be prepared and spread in baking dish (but not baked) 1 day ahead and chilled, covered. Bring to room temperature before baking.
