Adapted from a Bobby Flay recipe
Preheat oven to 375F
Place potatoes on a baking sheet and bake in the oven until soft, 45 to 50 minutes. Remove the potatoes from the oven and let rest 5 minutes. Remove the skins and rice the flesh in a ricer set over a bowl.
Mix the heavy cream and chipotle and bring to a simmer over low heat in a saucepan. Save about 4 tbs of the chipotle cream mixture.
Depending on the size of sweet potatoes you used, you may want to be careful how much cream and syrup you mix in - start with half the mixture first - you want to avoid getting the mixture too watery. Stir the warm cream mixture, butter, creme fraiche and maple syrup into the sweet potato mixture until combined. Season with salt and pepper, nutmeg and cinnamon to taste.
Butter a baking dish and fill with potato mixture. A nice touch would be to bake each serving in a ramekin. Drizzle the reserved chipotle cream mixture before placing in the oven. Cook until golden brown.
Flay's recipe called for filling the sweet potato skins with the mixture to bake the second time, but I've found sweet potato skins don't work like regular potatoes. You can try it this way, but I like to bake the second time in a pan or individual serving dishes.
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Serving Size: 1 Serving (211g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 466 | ||
Calories from Fat: 330 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.7g | 49 % | |
Saturated Fat 23g | 115 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 108mg | 33 % | |
Sodium 257mg | 9 % | |
Potassium 515.6mg | 14 % | |
Total Carbohydrate 33.5g | 10 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 28.7g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 466
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