It is the Monday before Thanksgiving, and I am hurrying like a mad woman. For a week, I have been testing recipes to give you something new for your Thanksgiving table. I tested a sweet potato cheesy casserole, a sweet potato hash, a sweet potato soup and a sweet potato torte. I even tried a mash and a soufflé. Yet, the only one that truly blew my mind and I find worthy of this celebration is this Sweet Potato, Pecan, Chipotle and Crema Puree.
3 pounds sweet potatoes (peeled and cut into 3/4-inch pieces)
2 tablespoons adobo sauce from chipotle chiles in adobo
4 tablespoons unsalted butter
1/4 teaspoon kosher or coarse sea salt (plus more for salting water)
1/4 cup Mexican style cream
Categories
Side Dish
Cuisine
Mexican
Steps
Place pecans, nutmeg and thyme in a small saucepan and cover with the milk. Set over low heat, once it comes to a gentle simmer, turn off heat and cover. Let it sit while the sweet potatoes cook.
Bring salted water to a rolling boil over high heat in a large saucepan. Add the sweet potatoes, making sure the water covers them and reduce heat to medium. Continue to cook at a medium simmer until the sweet potatoes are completely cooked through, soft, and the tip of a paring knife can easily go through any piece, about 15 to 20 minutes. Drain and reserve.
Place half of the sweet potatoes and half of the pecan and milk mixture in a food processor. Puree until completely smooth, then scrape into a bowl. Repeat with the remaining sweet potatoes and pecan and milk mixture, but this time add the adobo sauce and 1/4 teaspoon salt. Puree until completely smooth and scrape onto same bowl.
Set the same large saucepan you used to cook the sweet potatoes over medium heat. Add the butter, once it melts and bubbles, add the sweet potato mix. Stirring with a spatula, pour in the cream and cook for a couple minutes more, until completely heated through. Serve.
