by Chef Laura Frankel, author of Jewish Cooking for All Seasons (Wiley) and Jewish Slow Cooker Recipes (Wiley)
I love sweet potatoes and eat them all year round. They are as delicious as they are gorgeous and good for you. I like my sweet potatoes with a bit of added spice. I like the earthy sweet tubers with smoky chipotle peppers. Try a small amount of chipotle if you are new to the flavor. It is spicy – but oh so good.
3 large sweet potatoes, peeled and diced
2 red onions, sliced thinly
1 tablespoon chipotle in Adobo (optional)
1/4 cup brown sugar
1/2 cup chopped pecans, toasted
Boil the potatoes until they can be easily pierced with a paring knife but still hold their shape. Drain and set aside.
Sauté the onions over medium high hat in a pan lightly coated with olive oil until they are quite brown and very soft. Add the chipotle and adobe sauce. Add the potatoes to the pan and sauté until the potatoes are lightly browned (about 5 minutes).
Transfer the potato mixture to a casserole. Sprinkle brown sugar, pecans over the top. Bake for 30 minutes until the potatoes have a crust on top.