Have you ever then actually made that recipe, taken a bite, and literally exclaimed, "Holycowthatissogood!" as all one word?
And then the DDH tells you, "I think this is the first sweet potato dish you've made that I've actually liked."
This, my friends, is that recipe.
Chipotle Sweet Potato Mac'n'Cheese
Adapted from Mark Bittman's recipe in Cooking Light March 2012
Preheat the oven to 425 degrees.
Cover a rimmed cooking sheet with foil or a silicone mat. Wash two or three sweet potatoes of a reasonable size, prick them all over with a fork, and set on your cookie sheet.
Bake for one hour or until soft.
|They exploded a little.|
Drain and set aside.
|The curlicues hold on the sauce and help everything meld together.|
|I love this potato masher, by the way.|
|Looks gross, tastes awesome.|
|The DDH likes smooth; I prefer lumpy. This is a compromise.|
You could use a blender or immersion blender to get it really silky.
- Obviously, you can leave out the meat.
- You could cook either some chipotle or other sausage or bacon in a separate pan until it's nice and crispy.
- You could cook your meat in an ovenproof skillet, remove from the pan, and set aside.
|I don't really recommend cooking bacon in a small saucepan, though.|
|It doesn't look that different, but the top was crispier.|
|Vegetarian serving. Blurry, but it really is this bright orange color.|