This is for all the comfort food lovers out there. This is a great combo of sweet and spicy, and although the potatoes take a bit of time to bake, it's quite quick and easy after that.  If you are afraid of the heat, just use less of the Chipotle.

5 1/2 pounds sweet potatoes (about 8 large), scrubbed
1 1/2 to 2 canned chipotle chilies in adobo sauce*, minced and mashed to a paste (about 1 tablespoon)
3 tablespoons unsalted butter, cut into pieces and softened

* available at most supermarkets in the ethnic food aisle with the Mexican stuff, and specialty foods shops.  Note that you buy one can and only use 1-2 chilies, not use 1-2 entire cans.  That would be interesting. 

Preheat oven to 450°F. and line a baking sheet with foil.

Prick potatoes and bake in middle of oven 1 to 1 1/2 hours, or until very soft. Cool potatoes until they can be handled and scoop flesh into a bowl. With an electric mixer beat potatoes with chili paste, butter, and salt and pepper to taste just until smooth and spread in a buttered 2-quart shallow baking dish. Potatoes may be prepared up to this point 1 day ahead and chilled, covered. Bring potatoes to room temperature before proceeding.

Reduce oven temperature to 350°F. Bake potatoes in middle of oven until hot, 20 to 25 minutes.

Serves 8.

Gourmet
November 1995
http://www.epicurious.com/recipes/recipe_views/views/10795