Smoky chipotle chiles give a lift to that old standby, whipped sweet potatoes.
8 to 10 dried chipotle chiles
2 large sweet potatoes, baked and cooled
1 large white potato, baked and cooled
2 teaspoons salt
1 tablespoon pure chile powder (not prepared chili seasoning)
6 tablespoons pure maple syrup
4 to 6 tablespoons unsalted butter, at room temperature
Soak chipotles in boiling water for 30 minutes; remove core, seeds, and ribs, and purée in a blender with several tablespoons of water. Set aside.
Remove skins from baked potatoes, dice, and transfer to a food processor. Add salt, 1 tablespoon chipotle purée, and chile powder.
Process briefly while adding maple syrup. (May reduce amount for a less-sweet dish, but potatoes should have a distinct maple taste.) Process for no more than an additional minute while adding butter, 1 tablespoon at a time. Serves 8.
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