Chipotle Roasted Sweet Potatoes ~ A dulce de leche and chipotle sauce whipped into roasted sweet potatoes spicing up this holiday favorite.There’s no getting around or denying it, the holidays are coming, and for many, already upon us. Don’t get me wrong, I’m not complaining. I love the holidays. Each year they seem to start a bit earlier. This could also be my perspective as food blogger. I start thinking about them in July or August.
As a kid, I did not like sweet potatoes. The charred marshmallows on top were delectable enough, but those orange fleshy things underneath were less desirable. As these things tend to happen, my palate matured and I came to love sweet potatoes. Ironically, I came to detest the marshmallows on top, although the blackened bits are still delicious.
I roasted the sweet potatoes for two reasons. The first is because I feel their flavor and sweetness is enhanced with roasting. Second, because I’m lazy. Peeling and then cutting through these often thick bad boys is a pain in the tush. Once roasted, the skins come right off with just the slightest pull and mashing or whipping them is simple. I like simple, therefore my laziness wins this round.Once I peeled the slightly cooled roasted sweet potatoes, I whisked the sauce ingredients together in a saucepan and then whipped them into the tubers. You taste the sweetness of both the dulce de leche and sweet potatoes first, then the heat arrives on the back end. Perfect combination of sweet and savory, or spicy.
I picked up the 11.5 oz NESTLÉ® La Lechera® Dulce de Leche Squeeze bottle. For this recipe, you only need a quarter cup, leaving plenty left over to use in many other delicious way. The bottle shows it being drizzled over pancakes, and that has piqued my interest.
Chipotle Roasted Sweet Potatoes
- 2 lbs sweet potatoes; cleaned and pierced
- 1/4 cup NESTLÉ® La Lechera® Dulce de Leche
- 1 chipotle; minced
- 1 tbsp adobo (from the canned chipotle)
- 1 tsp Mexican oregano
- 1 tsp salt
- 1/8 cup crema (or sour cream thinned with milk)
- 1/8 tsp cinnamon
- pinch of cumin
- Optional garnish: parsley or cilantro
Pre-heat oven to 425°.
Clean the sweet potatoes then pierce with a fork or a knife 3-4 times (more if they are huge)
Place on a foil-lined baking sheet.
Roast for 45-65 minutes. A fork or a knife should easily slide through the potato. They will also begin to ooze.
Remove from oven and allow to cool to touch.
While the sweet potatoes are cooling, over medium heat in a heavy bottom saucepan, combine all the sauce ingredients until combined and nearly hot.
Peel the sweet potatoes and place the flesh in a large mixing bowl, mash with a fork.
Using a hand or stand mixer, whip on medium and slowly incorporate the sauce, reserving a tablespoon.
Once fully whipped, transfer the Chipotle Roasted Sweet Potatoes to a serving bowl and drizzle the remaining sauce atop.
If using, sprinkle the optional garnish, serve and enjoy.
Try to use sweet potatoes of equal size for ease in roasting.
If candied sweet potatoes are destined to make an appearance on your holiday table, switch them up with these Chipotle Roasted Sweet Potatoes, still all the sweetness you love, just with a kick. After making this, what ways will you use up the remaining NESTLÉ® La Lechera® Dulce de Leche?