Don’t get me wrong, I love the traditional Thanksgiving sweet potato side dish, gilded on top with puffy white marshmallows and sugar. Though its hard to improve on a classic, I think this recipe elevates the humble sweet potato, and adds new dimension to an old favorite. You still get plenty of sweetness from the potatoes, maple syrup, and brown sugar, but the addition of smokey and spicy chipotle peppers in adobo sauce tempers this sweetness, and the pecans provide some welcomed crunch.
- 4 large sweet potatoes
- 4 tablespoons butter (or Earth Balance)
- 1 chipotle pepper from a can of peppers in adobo sauce, minced
- 1 tablespoon adobo sauce from the same can
- 1/4 cup maple syrup
- salt and pepper to taste
- 3/4 cup pecans
- 1/4 cup brown sugar
- Preheat your oven to 400. Roast your sweet potatoes for an hour, or until they’re knife tender.
- Add the potatoes, butter, chipotle pepper, adobo sauce, and maple syrup to the bowl of an electric mixer with the paddle attachment. Blend to combine, and season to taste with salt and pepper. If you want a little more heat, add a bit more adobo sauce.
- Spread your sweet potato mix evenly in a casserole dish. Using a food processor, blitz together the pecans and brown sugar, keeping the mixture fairly rough. Top the sweet potatoes with this crumble, and set aside until ready to eat.
- Before serving, heat the dish in your oven, set to 350, until the potatoes are warmed through, and the top becomes crispy and golden.