If there’s one thing Thanksgiving can’t live without this year, that’s a little spice in at least one of the side dishes on the table. Chipotle chilies are a staple in my pantry because they add a touch of personality to almost anything. For instance, I slice them up to mix into salsa, add them to stocks and broth for a bit of a smoky essence, and yes, puree them with cream to pour over the top of sliced potatoes before cooking. Chipotle chilies are smoked jalapenos, and come in a can smothered in adobo sauce. When you remove the lid, the aroma almost blows you away because of the fragrance, but it’s a smell I’ve become accustom to, especially being raised in Southern California where Mexican food is so vibrant.
Sweet potatoes at Thanksgiving could use a real makeover in my opinion. Nothing against marshmallows or anything, I actually love them personally, but not so much on top of my sweet potatoes. I think marshmallows belong in s’mores, rice krispy treats, and possibly rocky road brownies of some kind. Sweet potatoes on a Thanksgiving table should taste like sweet potatoes with maybe a touch of maple syrup and a handful of nuts, but most certainly are the best cooked with a touch of chipotle cream.
An easy side dish recipe made in an Instant Pot will be your best friend on Thanksgiving this year, because it won’t be fighting for oven space. This quick little crock of potatoes is easily put together in minutes, and steamed until perfectly tender. The whole dish will be bubbling away as you sip wine with your family, discussing the year’s end plans. The combination of creamy sweet heat becomes one of the best dishes on the table this year. I’m sure of it.
2 pounds sweet potatoes, peeled and sliced (about 5 large)
1/2 cup heavy cream
1/4 cup milk
1 chipotle chili
1/3 cup Parmesan cheese
salt & pepper
1/3 cup fresh parsley leaves, optional
- Grease a 8-inch ceramic or instant pot safe dish. Add 1/3 of sliced potatoes, sprinkle with salt and pepper, repeat twice more.
- In a food processor or blender, puree cream, milk and chipotle chili until mostly smooth.
- Pour over potatoes in dish and top with Parmesan. Cover dish with foil and place on an Instant Pot rack. Add 1 cup water to bottom of pot.
- Lower dish into instant pot using rack handles, and seal with lid. Cook on high pressure for 50 minutes. Remove pressure manually after cooking ends.
- Lift dish up out of pot and remove foil. Top with fresh parsley, if desired. Enjoy!