Recipes

Roasted Sweet Potato Purée with a Southwestern Twist

Perfect for the holidays or a quick mid week meal, this Over the Top recipe needs to be in your rotation.
Roasted Sweet Potato Purée with a Southwestern Twist

Whether you're looking for a holiday side or a vegetarian main, or both, this sweet potato purée hits.  Easily prepared ahead, it makes entertaining a group or just you as easy as (potato)pie. Ok, it's not really a pie, but you get the idea.

Roasted Sweet Potato Purée with a Southwestern Twist

By Chef Laura Briscoe
Prep time:10 minutes
Cook Time:20 minutes
Servings:6 ramekins

Ingredients

  • 3 Sweet Potatoes, sliced in half lengthwise
  • olive oil, as needed
  • 1 - 2 Tablespoons chipotle purée. See Note
  • kosher salt, to taste
  • 1/4-1/3 cups Over the Top, The Southwestern

Instructions

  • Preheat oven to 375 degrees convection, 400 degrees conventional
  • Line a sheet tray with parchment or foil. Drizzle a little olive or avocado oil on tray and spread with your hand
  • Place the sweet potatoes, cut side down, on tray.
  • Roast for 20 minutes or until easily skewered with a fork. Texture should be easy to pierce.
  • Remove to CounterCool and allow to cool for 5-10 minutes.
  • When cool enough to handle, grab the skin of the potatoes and peel from flesh.
  • Place the peeled potoates into a ricer in batches and press through.
  • Add the chipotle purée and kosher salt to taste. Mix to combine well.
  • Portion the mixture into individual ramekins. Top each with Over the Top, about 1 Tablespoon per ramekin.
  • Place on a sheet tray and return to oven. Bake until heated through, about 15 minutes.
  • Note: purchase chipotles in adobo and purée in food processor. Place unused purée in a container an keep refrigerated, adding to dressings, sauces and salsas.
  • Note: Can be made ahead, portioned and covered up to four days before serving. Add Over the Top right before baking.