If you're looking for easy, delicious, make-ahead recipes for Thanksgiving then look no further! You can make the compound butter beforehand and then simply bake the sweet potatoes on the day of. It's easy peasy lemon squeezy and.....so dang delicious.
Yes, I am cooking from Ina's latest Modern Comfort Food again and yes, I am obsessed with it. FOR GOOD REASON! Each and every time I make a new dish it completely blows me away.
These sweet potatoes are just delectable. They are smoky from the chipotle pepper and adobo and sweet from the maple syrup, the flavors are perfectly balanced. I found myself eating one and then another, but that was perfectly okay because I found baby sweet potatoes at Trader Joe's so they were bite-sized morsels of heaven! I literally couldn't stop with them and decided I was going to eat 4 baby sweet potatoes for dinner. Forget the rest. I'm not kidding. These look really simple and a little lackluster, but don't let that fool ya. They are amazing!
So, forget that ooey gooey marshmallow sweet potato mess and try these babies. They are way more healthy and delicious. You can make this with any size sweet potato, just make sure all your potatoes are relatively the same size so they bake evenly, but I really am fond of the baby sweet potatoes.
Roasted Sweet Potatoes with Chipotle Orange Butter
Adapted from Modern Comfort Food
by Ina Garten
6 small sweet potatoes*
1 stick butter, at room temperature
2 tablespoons pure maple syrup
1 tablespoon minced canned chipotle pepper (in adobo sauce)
1tablespoon adobo sauce (from the can)
1/2 teaspoon grated orange zest
salt and freshly ground black pepper
*Note: Chose potatoes that are about the same size so they cook in the same amount of time. Prepare the chipotle butter and refrigerate for up to a week. Bake the potatoes before serving.
Preheat the oven to 400F. Line a sheet pan with aluminum foil. Pierce the potatoes in several places with a sharp knife to prevent them from exploding in the oven. Place the potatoes on the prepared sheet pan and roast for one hour, until they are very tender when pierced with a knife.
Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, combine the butter, maple syrup, chipotle pepper, adobo sauce, orange zest, 1 teaspoon salt and 1/2 teaspoon black pepper on medium speed until well mixed. Cut a 12 x 8 " piece of parchment paper and place it on a board with the 12" edge near you. With a rubber spatula, transfer the butter to the parchment paper, roll the butter up and away from you to form a log. Refrigerate for at least 15 minutes.
Cut a slit in the top of each potato and squeeze the ends together to open the potatoes. Sprinkle them with salt and black pepper. Cut the chipotle butter in 12 pieces and place 2 pieces in the opening of each potato. Serve hot.