Active Time

　　10 min

　　Total Time

　　2.25 hrs

　　This recipe is inspired by a dish served at Bobby Flay's Mesa Grill, in New York City. The smoky heat of the chipotle chile and the potato's natural sweetness balance each other beautifully.

　　

Ingredients

Makes 8 to 10 servings

　　5 1/2 pounds sweet potatoes, scrubbed

　　1 tablespoon minced chipotle chiles in adobo, mashed to a paste (1 1/2 to 2 chiles)

　　3 tablespoons unsalted butter, cut into tablespoon pieces and softened

　　1 teaspoon salt

　　

Step 1

Put oven rack in middle position and preheat oven to 450°F. Line a baking sheet with foil and butter a 2-quart shallow glass or ceramic baking dish.

　　

Step 2

Prick each potato several times with a fork, then bake on baking sheet until very soft, 1 to 1 1/2 hours.

　　

Step 3

Reduce oven temperature to 350°F.

　　

Step 4

When cool enough to handle, halve potatoes and scoop flesh into a bowl. Beat potatoes, chile paste (to taste), butter, and salt with an electric mixer at medium speed just until smooth, then spread in baking dish.

　　

Step 5

Bake whipped potatoes until hot, 20 to 25 minutes.

　　Cooks' note:

　　Whipped potatoes can be prepared and spread in baking dish (but not baked) 1 day ahead and chilled, covered. Bring to room temperature before baking.