Roasted Sweet Potatoes with Chipotle-Maple Sauce

This dish was the surprise hit at Thanksgiving 2004. Since we were doing the potatoes mashed, I wanted the sweet potatoes to have a different kind of texture. We decided to wedge them into pieces and roast them in the style of patatas bravas, and William whipped up a very tasty chipotle-maple sauce to accompany them. We used two preparations of chipotle in the recipe - Tierra Vegetables' chipotle powder and chipotles en adobo. I don't particularly care for sweet potatoes, but even I thought these were pretty darned good. Apparently, we should have made more sauce....

For the Sweet Potatoes:
5-6 medium sweet potatoes
olive oil
chipotle powder
salt & pepper

Oven at 400 F.

Peel the sweet potatoes and cut them into 2-inch wedges. Toss them in olive oil, salt, black pepper, and a bit of chipotle powder. (Don't overdo this - you only want a little heat on the potatoes themselves.)

Liberally oil a baking sheet, and lay the potatoes out in a single layer. Roast for 20-30 minutes, or until soft inside and crispy on the edges. Serve warm.

For the Chipotle-Maple Sauce:
2 cloves garlic, finely chopped
1/4 yellow onion, small dice
1 large shallot, finely chopped
1/2 stick of butter
1 tbsp + 1 tsp flour
enough veg stock to thin roux (see below)
5-6 seeded and chopped canned-in-adobo-sauce chipotles
5-7 teaspoons of adobo sauce (from item above)
1/4-1/3 cup of maple syrup
1/2 stick of butter for mounting sauce

0. drain chipotles, reserving adobo sauce
1. remove stem tops of 5-6 chipotles then seed and chop into pleasantly
sized (small) pieces
2. chop all other veg
3. melt butter over med heat
4. saute onions, garlic, shallots until slightly soft then reduce heat
slightly and carefully brown the veg taking care not to:
- burn the butter or garlic
5. when veg starts to go brown, add flour and stir, reduce heat and cook to
a dirty blonde roux
6. add 5 teaspoons of adobo sauce and stir
7. add enough veg stock to start to thin roux, then thin to desired
8. stir in maple syrup
9. cook for 5-7 minutes on low then strain to get rid of all veg bits
10. cook on low for another 5 minutes just to make sure flour is cooked

- at this point: taste and adjust seasoning including adobo for heat level
remembering that actual chipotles will be going in just before serving. The
addition of the chipotles will definitely make the heat level go UP so plan
accordingly. Adjust for sweetness, if that's your thing as well. You can
hold the sauce on either super low simmer or on top of a warming area.

To finish the sauce:
11. bring sauce to heat over medium heat then take off heat to stir in 1/2
stick of butter taking care not to break the sauce. You can add more butter
if you want but 1/2 stick should make it glossy...
12. add the chopped chipotles
13. taste and adjust seasoning...a bit of salt at this point is probably

Sauce should be served warm not blazingly hot.

Posted by shock on November 29, 2004 | TrackBack

my gratitude knows no bounds... i'm going to be trying this one *soon*.

Posted by: Meredith on November 29, 2004 9:32 AM
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