Yam Puree with Chipotle

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My friend Annette made this up years ago, served it at a potluck, and little did she know that I would promptly take her idea and run with it for the next fifteen years.  It’s simple, delicious, and the perfect combination of sweet-spicy-tangy-creamy and has been successful in converting people and to discard their “I hate yams” stance. It could be an interesting twist on aThanksgiving favorite—still a little sweet from the natural sugars of the sweet potatoes, both creamy and warm.

photo by David Cavagnaro      

Chipotles (derived from the Nahuatl word ‘chilpoctli’ meaning ‘smoked chili’) are dried and smoked jalapeños.  Adobo sauce is generally made with guajillo and ancho chiles, onions, garlic, oregano, thyme, and sometimes allspice, cinnamon and cloves.   A person could make their own adobo sauce with dried chipotle peppers, but La Morena’s are so tasty that I just break out the can opener.

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This is a great dish for holiday meals because it can be made days ahead and reheated or served room temperature.  And you have to admit that the soft orange color is cheering.  No matter how awkward a large family gathering might become, just keep scooping up and staring at those yams….

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Good luck with all that!

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Yam Puree with Chipotle 

Prep Time: 10 minutes

Cook Time: 30 minutes

Roast in the oven, or peel, cube and simmer until soft:

2-3 Yams, depending on size

Blend in a food processor:

2 cups Yams

3 Tablespoons Sour Cream

1/2 – 1 teaspoon Chipotle Pepper with Adobo Sauce, depending on your spice tolerance

Sea Salt to taste

Taste and adjust. 

Serve this creamy goodness warm or room temperature.  

The bottom of Tim Langholz‘s tea bowl, the gift from Edible Alien Theatre’s “Spring Celebration“.