Wednesday, November 23, 2011

"One-Pan" and a Fire Extinguisher

I had good intentions. In fact, I'd already written a spiel about eating Thanksgiving in a restaurant, table for 2, how sad. So, I wanted to show you how to make a "One-Pan Thanksgiving Dinner", for people in small kitchens or without family nearby. However, after nearly burning up my kitchen in a cognac blaze, (I should have removed the pan from the heat before adding the cognac), maybe reservations aren't such a bad thing! The recipe I made was Turkey Paupiettes with Chestnuts and Brussels Sprouts. It wasn't very good, tedious, bland, and had a "brainy" appearance. I don't recommend it.

However, the recipe suggested serving the paupiettes with a squash or pumpkin puree. My husband detests pumpkin, so I made roasted sweet potato puree. Honestly, they are simple (and not hazardous), and were the best thing on the plate! This picture isn't Bobby Flay's "Whipped Chipotle Sweet Potatoes", but; were made the same way (without the chipotle) and plainly mashed with a potato masher. After realizing I was going to have to replace my burnt and shriveled range hood, grease filter, screen things (if you find the need yourself, Lowe's carries them in the stores - thankfully), I just didn't care anymore. Wine?

Whipped Chipotle Sweet Potatoes

Serves 8-10


5 1/2 pounds sweet potatoes, scrubbed
1 tablespoon (1 1/2-2 chiles) minced chipotle chiles in adobo, or to taste, mashed to a paste (these are sold in small cans at the store)
3 tablespoons unsalted butter, cut into tablespoon-size pieces, at room temperature
1 teaspoon salt


Adjust the rack to the middle and preheat the oven to 450 degrees. Line a baking sheet with foil and butter a shallow, 2-quart glass or ceramic baking dish.

Pierce each potato several times with a fork, place on the baking sheet, and bake until very soft, 1 to 1 1/2 hours. Remove the potatoes from the oven and reduce the oven temperature to 350 degrees.

When the potatoes are cool enough to handle, halve them and scoop the flesh into a bowl. Beat the potatoes, chile paste, butter, and salt with an electric mixer on medium speed just until smooth. Spread in the prepared baking dish. Bake until hot, 20 to 25 minutes. Serve immediately. 

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