Chipotle Sweet Potato Mash

Here’s a great twist for your Thanksgiving sweet potatoes or if you love sweet potatoes as much as I do you can whip these up anytime of the year!

I love sweet and savory flavors, and these chipotle sweet potatoes totally hit the spot. You have the sweetness of the sweet potatoes balanced by the smoky heat of the chipotle chiles. You can make these as spicy as you like, just add more or less of the chipotle. 

Ingredients

• 4 pounds sweet potatoes (6 potatoes)
• 1 cup whole milk
• 1 cup heavy cream
• 3 tablespoon minced chipotle chiles in adobo sauce, with seeds, I used Goya
• 2 tablespoon adobo sauce (from the can of chiles)
• ¼ cup maple syrup
• 1 stick of unsalted butter, diced
• 1 tablespoon Garlic powder
• Salt and Pepper
• Parsley, chopped

Instructions

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. 

Chop sweet potatoes into chunks, nothing too specific because you are just going to end up mashing them later.

Place them onto the prepared baking sheet, drizzle with olive oil and sprinkle salt and pepper. 

Roast for 15 minutes, take out of the oven and flip the potatoes over. Sprinkle the potatoes with salt and pepper.

Roast for 30 minutes to 1 hour, until very tender inside when tested with a knife. 

Place the potatoes in the bowl, and half of the butter. Mash the potatoes. 

While the potatoes cook, place the milk, cream, garlic powder, chipotle chile, and adobo sauce in a small saucepan. Bring to a boil, whisk, lower the heat, and simmer for 5 minutes while whisking. 

You can use a hand held mixer or a good ole wooden spoon for this part. If using a mixer place on low speed, add the chipotle-milk mixture to the sweet potatoes. 

Add the maple syrup, rest of butter, and 1 tablespoon salt. Mix until the potatoes are coarsely pureed. Sprinkle with salt and pepper and parsley.

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Creamy Garlic Parmesan Cauliflower Mash

This Cauliflower mash recipe is an easy way to cut down on carbs without sacrificing flavor. I mean, what’s the point in eating something at all if it doesn’t taste good, right?

In my opinion, food should be all about balance, so this recipe is a great way to cut out the carbs from regular mashed potatoes, but keep all the amazing flavor. And if you really want to be healthy, the cheese is totally optional. Either way, you’re going to love this tasty Cauliflower Mash recipe!

And Cauliflower mash is actually so easy to make. It’s basically the same process as making mashed potatoes, but with cauliflower instead! Boil the cauliflower, blend it into a creamy consistency, then add in the extras. 

You can use a food processor or blender and pulse until smooth. (Or smash by hand!)

Ingredients

• 1 Large Head Cauliflower leaves removed and broken into large florets
• 4-6 Garlic Cloves finely chopped and divided
• 2 cups Chicken or vegetable broth
• 4 cups Water
• 4 tablespoons butter
• ¼ cup Parmesan cheese, grated 
• ¼ cup cup milk
• 1 teaspoon Chopped Thyme 
• 1 teaspoon Chopped Rosemary 
• Salt and pepper, to taste

Instructions

Place the cauliflower florets in a large pot and cover with broth and water.

Add in half of the garlic and a good pinch of salt and pepper. 

Bring to a boil, then reduce the heat and simmer for 15-18 minutes, or until cauliflower is fork-tender.

Using a colander, strain the cooked cauliflower and place it into a food processor. 

Add in the remaining garlic, herbs, grated cheese and butter. As the food processor is processing, slowly add in the milk. 

Process until smoothly pureed.

Taste and adjust the seasoning if needed.

Sprinkle with fresh chopped herbs.

Enjoy!

Tip: The cauliflower is not covered fully by the water and broth, this way it will get steamed. 

Cauliflower Mash is a great side with Steak and a glass of Scout and Cellar The Resident Zinfandel!

www.scoutandcellar.com/whiskawaykitchen