Sweet potato puree with a smoky flavor

Ingredients:

• 1.8 kg. sweet potato (6 tubers)
• 1 cup whole milk
• 1 cup heavy cream
• 1 tablespoon crushed canned chipotle peppers in adobo sauce
• 1 tablespoon adobo sauce (from a can of chipotle peppers)
• 1/4 tbsp. maple syrup
• 55 g butter, diced

Preparation:

1. Preheat oven to 350°F (177°C). Line a baking sheet with aluminum foil.
2. Place the sweet potatoes on the prepared baking sheet and pierce each potato 4 times with a small knife. Bake for 60-75 minutes, until the sweet potatoes are very tender when tested with a knife. Remove the sweet potatoes and set them aside until cool enough to handle (leave the oven on). Peel the potatoes, discard the skins, and place them in the bowl of an electric mixer fitted with the paddle attachment.
3. Meanwhile, place the milk, cream, chipotle peppers, and adobo sauce in a small saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes.
4. Using a mixer on low speed, whisk the chipotle and milk mixture into the sweet potatoes. Add the maple syrup, butter, and 1 tablespoon of salt. Blend until the sweet potatoes are mashed and lumpy.
5. Pour the mixture into a 23cm x 30cm x 5cm oval serving dish and bake for 30 minutes until heated through. Season with salt and pepper. Serve hot.
   
   
   Tips for Preparing for Future Use
   
   Prepare the sweet potato mixture ahead of time, place it in a baking dish, cover, and refrigerate for up to 3 days. Bake immediately before serving at 350°F (177°C) for 40-45 minutes, until hot.