You'll Want Ina Garten's Slow-Baked Chipotle Mashed Sweet Potatoes at Your Thanksgiving Table

Ina Garten's Mashed Chipotle Sweet Potatoes

Barefoot Contessa

It's OK if the milk looks curdled in step seven!

Preheat the oven to 350°.
Line a sheet pan with aluminum foil.
Place the washed and dried sweet potatoes on the prepared sheet pan and pierce each potato four times with a small knife.
Roast the sweet potatoes for 60 to 75 minutes, until very tender inside when tested with a knife.
Leave the oven on and set the potatoes aside until they are cool enough to handle.
Peel the potatoes, discard the skins, and place the potatoes into the bowl of an electric mixer.
In a small saucepan, bring the milk, cream, chipotle chile, and adobo sauce to a boil. Once boiling, lower the heat and let the mixture simmer for five more minutes.
While the mixture is simmering, place the paddle attachment on your electric mixer.
With the mixer on low speed, add the chipotle-milk mixture to the sweet potatoes.
Add the maple syrup, butter, and 1 1/2 teaspoons of salt.
Mix until the potatoes are coarsely pureed and only have a few chunks visible throughout.
Pour the sweet potato mixture into a 9 x 6 x 2-inch baking dish (preferably oval-shaped) and bake for 20 to 30 minutes or until heated through.
Once the potatoes are done baking, sprinkle them with flaky salt and pepper. Serve hot and enjoy!