A perfect Thanksgiving side or paired with grilled pork, these flavorful sweet potatoes can easily be made a couple of days ahead.
Prep Time: 15 minutes
Cook Time: 1½ hours
Yields: 6 servings
4 pounds large sweet potatoes, scrubbed clean
2 tablespoons butter
2 teaspoons Fire & Flavor Salmon Rub
½ tablespoon chipotle chilies in adobo sauce (more if you like it spicy)
½ tablespoon fresh lime juice
Fresh cilantro and pomegranates to garnish
FIRST Preheat oven to 400°F. Pierce potatoes with a sharp knife and arrange on a rimmed baking sheet lined with foil. Roast in oven for 1 to 1 ½ hours or until soft. Allow to cool enough to handle.
LAST Scoop flesh out of potatoes and place in mixing bowl of stand up mixer. Add butter, Salmon Rub, chipotle chilies, and lime juice. Beat on medium speed until smooth, season with salt to taste. Spread in buttered glass baking dish and refrigerate until ready to heat. Bring to room temperature before heat. Heat in a 350°F oven for 25 minutes or until warm. Garnish with fresh cilantro and pomegranate seeds.