It is the Monday before Thanksgiving, and I am hurrying like a mad woman. For a week, I have been testing recipes to give you something new for your Thanksgiving table.
I tested a sweet potato cheesy casserole, a sweet potato hash, a sweet potato soup and a sweet potato torte. I even tried a mash and a soufflé. Yet, the only one that truly blew my mind and I find worthy of this celebration is this Sweet Potato, Pecan, Chipotle and Crema Puree.
Not only is it so very fabulous, but it can be made in a snap, too. The sweet potatoes are cooked until completely soft, then pureed with nutty pecans that have had the chance to gently simmer with milk, thyme and nutmeg. A dash of chipotle in adobo gives it a smoky and barely spicy backdrop. It is finished with a splash of Mexican style cream, or crema, to make it even more creamy, with a slight tang, and irresistible.
I may be making it again on Thursday in New York City. We have some very close Mexican friends who live there and every year we take turns hosting. This year, we are packing up and taking the regional train to the city, and if my friend Viviana agrees, I will whip this up in her kitchen.
Here you go. Will you please, please, please, give it a try? I promise it will be worth your time.
Wishing you all a warm, healthy and happy Thanksgiving.
Sweet Potato, Pecan and Chipotle Puree
Recipe Yield
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Ingredients
- 1 cup pecans
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon dried thyme
- 1 cup whole milk
- 3 pounds sweet potatoes peeled and cut into 3/4-inch pieces
- 2 tablespoons adobo sauce from chipotle chiles in adobo
- 4 tablespoons unsalted butter
- 1/4 teaspoon kosher or coarse sea salt plus more for salting water
- 1/4 cup Mexican style cream
To Prepare
- Place pecans, nutmeg and thyme in a small saucepan and cover with the milk. Set over low heat, once it comes to a gentle simmer, turn off heat and cover. Let it sit while the sweet potatoes cook.
- Bring salted water to a rolling boil over high heat in a large saucepan. Add the sweet potatoes, making sure the water covers them and reduce heat to medium. Continue to cook at a medium simmer until the sweet potatoes are completely cooked through, soft, and the tip of a paring knife can easily go through any piece, about 15 to 20 minutes. Drain and reserve.
- Place half of the sweet potatoes and half of the pecan and milk mixture in a food processor. Puree until completely smooth, then scrape into a bowl. Repeat with the remaining sweet potatoes and pecan and milk mixture, but this time add the adobo sauce and 1/4 teaspoon salt. Puree until completely smooth and scrape onto same bowl.
- Set the same large saucepan you used to cook the sweet potatoes over medium heat. Add the butter, once it melts and bubbles, add the sweet potato mix. Stirring with a spatula, pour in the cream and cook for a couple minutes more, until completely heated through. Serve.
Comments
107comments inSweet Potato, Pecan, Chipotle and Crema Puree
Maxine Morales
Nov 29
I added this to our Thanksgiving meal and it was emjoyed by everyone! A nice savory dish: depth of flavors.
Pati Jinich
Jan 02
Love to hear, thanks Maxine!
Donna Cravillion
Nov 22
Oh Pati Thank you for these recipes. I’ve been wanting to recreate my mothers holiday recipes. But now I’ve been browsing Talvera Pottery and Fiesta ware to match. What a wonderful way to celebrate with your recipes!
Pati Jinich
Nov 22
Thanks so much Donna, have a wonderful Holiday season!
Veronique
Nov 21
Hi pati, I know I won’t find fud (Creme)here in Minnesota for the sweet potatoe recipe what can I use?
Pati Jinich
Nov 22
You can use sour cream Veronique, good luck!
Suzanne
Feb 19
This is a terrific recipe. Made ahead up to crema stage. Don’t skip the toasting back in the pan stage. I halved the adobo the first time cause we had some uninitiated. I have never, EVER had people ask to take sweet potatoes home until now.
Smiling, thank you Pati.
Pati Jinich
Feb 19
Smiling here as well Suzanne, thanks for sharing how you made this recipe your own!
Linda Moody
Dec 29
Culinary Family Traditions: A little girl watched her mom prepare the Easter Ham. When her mom cut off the bone from the end of the ham, the little girl asked her why she did that. Mom replied, “That’s how my Mom always did it.” So the little girl called her Grandmother & asked her why she cut the bone off the end of the ham. Grandma replied, “That’s how my mom always did it.” The little girl called Great-grandma! “Nana, why did you cut the bone off the end of the Easter Ham?”… “My pan was too small!”
Pati Jinich
Dec 30
🤣
Emma
Nov 06
Hey Pati! I want to make your sweet potato and chorizo stuffing recipes for a friend’s Thanksgiving but one of my friends has a pecan & walnut allergy. Any substitute suggestions?
❤️
Pati Jinich
Nov 11
If they are allergic, you can just leave the nuts out and make the rest of the stuffing as is. Enjoy!
Linda from Montreal
Aug 27
Looks wonderful, will try it this weekend.
Pati Jinich
Aug 28
Have a great time making it this weekend, Linda!
pz8724@yahoo.com
Dec 17
Pati, why do you do the potatoes in two batches? And why the butter separately? Once the potatoes are done can you blend it all together with melted butter and crema folded in at the end.
Thank you, Patti
Pati
Dec 18
Oh because my food processor isn’t big enough to do it in one batch. If yours is big enough, go for it!
pz8724@yahoo.com
Dec 24
Pati, thanks for answering. I made this after I posted the question. Duh. My bad. My processor isn’t big enough either! LOL Anyway, thanks for the recipe. It is delicious and very unique.
Patti Zacek
Pati
Dec 26
So glad you enjoyed the recipe, Patti!
Gladys Valiente
Nov 21
Same meal I’m cooking for Monks & Nouns; just add orange zest and dried cranberries at the top and I baked 350 x 15 minutes
Pati
Nov 23
So glad you made the recipe your own, Gladys!
Ashley F
Nov 21
Can La vaquita Crema Mexicana be used instead of FUD?
Pati
Nov 21
Of course! I like to use FUD, but you can use any crema you have. Enjoy, Ashley!
Stacy
Nov 23
Made these just now for our meal. Outstanding! Thank you! 😊
Renee
Nov 18
Hi Pati,
I have been so excited to make this. I saw the episode earlier this year and have had it bookmarked ever since. I am wondering if this dish must be served immediately or can I make it in the thanksgiving morning and keep it warm in a crockpot until it’s dinner time? Thanks for your help.
Pati
Nov 19
Oh of course you can make it ahead of time in a normal pot. Just reheat over low heat before serving!
Pamela
Jul 30
Is it a dip?
Pati
Aug 01
I eat it as a puree!
Hilda
Jul 28
what do you serve this with?
Pati
Jul 28
Anything! I like to serve it on holidays with turkey! =)
Toni
Dec 18
I made Cowboy Beans, Carnitas and these Sweet Potatoes last weekend. All were DELICIOUS! My son couldn’t stop telling me how good everything was. Thanks, Pati, for such foolproof recipes that make me look like a pro in the kitchen. Feliz Navidad to you and your family!
Maria
Dec 15
Hi Patti,
I tried to find the recipe for nana Jose’s cake and couldn’t find it. Would you send it to me? Thank you!
Maria
Pati
Dec 17
Here you go! http://patijinich.com/pati_2020/2014/01/nana-joses-flourless-chocolate-pecan-cake/
bonny
Dec 08
Hello Pati, I feel like you are a friend of mine. I watch your shows when ever I get the chance. I do not have regular tv. I have Roku. The other day you made a mole type sauce to add to the veg. beef soup that looked delicious!!
you described the Ancho and Passilla chiles flavors. I was very interested. I like the bitterness of one of them. I like to make my enchilada sauce from scratch by soaking the chiles, pureeing, adding garlic and chicken broth and a thickner. I cant remember which chiles I used, maybe both??? again I do like the bitterness of which ever one it is. I love your show and I have your book and have made several of your delicious recipes. Love Bonny
Linda
Nov 25
I made this today and it is different, but YUMMY! I used slightly less chipotle sauce, it had just enough smokey flavor. The chipotle paired well with the thyme. I don’t have a food processor, used a hand blender instead. It worked out fine, maybe not “puréed”. I’ll definitely make this again! Thanks Pati!!
Pati
Nov 27
I am thrilled that you loved it! Happy Thanksgiving!
Margy
Nov 24
Helen, McCormick makes a chipotle powder that I have found in the spice section of most grocery stores. It is also sold by Penzeys at their stores and on line
Diane
Oct 15
Penzeys Chipotle powder is the best! Use it all the time and is great in a toasted spiced walnut recipe
Maria
Nov 24
Thank you so much for your help, you were very helpful.
Pati, once again thank you…Happy Thanksgiving
Catherine
Nov 24
Yummy!
Pati
Nov 24
=)
Maria
Nov 24
Hi! Pati I would like to know if I made some chicken tamales and I freeze it with out cooking, Do you know if my tamales are going to lost the flavor after a while when i decide to cook it..
please I really appreciate if you have any suggestions
Lyndon
Nov 24
Hello, Good Afternoon, I Love Your show, if there is, another cookbook,out soon??
Pati
Nov 24
Thank you! There is!!! It comes out April 12, but you can preorder it early: http://www.amazon.com/Mexican-Today-Rediscovered-Contemporary-Kitchens/dp/0544557247/ref=sr_1_1?ie=UTF8&qid=1448403667&sr=8-1&keywords=mexican+today+pati+jinich
Maria
Nov 24
Hi! Paty I would like to know if I made some chicken tamales and freeze it with out cooking, Do you think that my tamales are going to lost the flavor after a few days when I decide to cook it or will have the same flavor.
Pati
Nov 24
Hola Maria, they will have the same flavor. Actually, you can freeze them once they have already been cooked (I prefer that), letthem cool and freeze them. Then just reheat in the steamer over low heat; they stay divine.
Kathryn
Nov 24
Badia Spices has it – I’ve found all of their products to be very good, fresh and reasonably priced; in the ‘ethnic’ section or Hispanic section of your grocery – not sure where you are though – maybe you can order on-line – Pendery’s has bulk dried spices as well and I’ve found them to be prompt and quite pleasant to deal with. Good luck — hope you can find the Chipolte powder – it’s also great in scrambled eggs!
Pati
Nov 24
I agree, Kathryn!
Grace Fermier
Nov 24
Great job as usual!
Pati
Nov 24
Thank you! Happy Thanksgiving!
Pati
Nov 24
Yes you can!
Sunnie
Nov 24
Happy Thanksgiving Pati!!!
Love this holiday. As you know I open my home to anyone this holiday. I’m happy to say I will be having 10 people this year. ?
I just made this recipe, with canned & rinsed with water yams. Yum Pati, thanks 4 sharing your recipe.
Love you
Sunnie
Kim T
Nov 24
I take it you can roast the potatoes instead of boiling?
Toni
Nov 24
Hi Pati. Well, you’ve done it again — another awesome recipe! I’m looking forward to trying this one. Have a wonderful Thanksgiving!
Pati
Nov 24
You too! and let me know how it turns out! =)
Paul Aviles
Nov 24
Tiene Ud. una receta autentica, autentica para pambazos? O si no, para el chorizo mexicano?
Muchisimas gracias.
Pati
Nov 24
Si tengo una de pambazos en mi libro! http://www.amazon.com/Patis-Mexican-Table-Secrets-Cooking/dp/0547636474
Lo trato de subir pronto, igual que los chorizos…
Henrie Cramer
Nov 24
I remember my uncle making “tepache”. It was made with pineapple peelings. Could you give me the recipe. It has a bit of a kick. Love your stuff, have your book and tried some of the recipes.
Henrie
jan jasper
Nov 24
Hola Pati,
Ay Chihuahua! I am so bummed! Pati’s Mexican Table is no longer carried on my local Seattle PBS station! It was my favorite thing to do on a Saturday afternoon. I always looked forward to spending a fun half hour with you Pati. I’ll miss that. I’ve petitioned KCTS to bring you back! I have your book but it’s not the same as getting to watch you cook with your boys. Que lastima!
Pati
Nov 24
Thanks Jan, we are working on Season 5 now! Maybe they will repeat Seasons 3 & 4 in the upcoming months, while Season 5 comes out 🙂
CimarrronShopper
Nov 24
Helen: IF I’m not mistaken, Sam’s Clubs sells a Chipolte Powder, or one which mostly consists of Chipolte…manfactured by Tone’s. But I’m not absolutely certain…could double-check Sam’s website. HOPE this helps you out. CimarrronShopper
Fred GS
Nov 23
Hola Pati, no tienes un lugar en español donde pueda encontrar tus recetas????
Gracias
Pati
Nov 24
Espero pronto, pero no por ahora…
bernadine pipkin
Nov 23
I can’t wait to try this recipe!It sounds so good!Thank you Patti. Happy Thanksgiving to you and your family!
Pati Akers
Nov 23
Thank you for all your wonderful recipes! Happy Thanksgiving to you and your family!! I also liked your presentations on Public TV – KERA here in Texas. Loved seeing how dishes that I was not familiar with were prepared. Really inspired me to try different dishes rather then weekly tacos 🙂
Warmest regards…Pati
Pati
Nov 24
So thrilled you like the recipes! Happy Thanksgiving to you as well!
Michael
Nov 23
Hi! Patty , how are you ? I love your show , your recipes and your teaching ! Can I add a habanero chili to the adobe recipe for a little more heat ? I really love spicy food ! Thank you so much ! God bless you !
Pati
Nov 24
Yes, but be careful of adding too much heat!!! You are brave for choosing the habanero =)
eddie
Nov 23
Your show has been tackin off ch 60 in SF what going on? e
Pati
Nov 24
We are working on Season 5 at this time (yay!) but you can definitely reach out to your local station and ask them to replay episodes from previously aired seasons! =)
Tim Herbstrith
Nov 23
Great idea. Will give that a try. Love the coconut idea!
Liz Domowski
Nov 23
Can you please provide me with the recipe on how to make
champurado. You made it in one of your receipt PBS shows.
thank you.
Pati
Nov 24
Here you go! http://patijinich.com/pati_2020/2015/04/mexican-chocolate-and-masa-drink/
yolanda LA YOLA
Nov 23
So happy to see you on email. I am making the sweet potato recipe. Will let you know
how they like it. Mi family grigos. They like like mi case mexican con todos los clorses.
WE will see. Will send you a photo.
HAPPY THANKS GIVING to your and your family. Tell JUJU he is so adorable.
LA YOLA
Pati
Nov 23
Thanks Yola!
Araceli
Nov 23
Hi Pati:
I need a recipe for an awesome casserole stuffing. Please help!?!?!?
Pati
Nov 23
You can find one of my favorite stuffings here, it is also on my 1st cookbook! http://www.splendidtable.org/recipes/mexican-thanksgiving-turkey-with-chorizo-pecan-apple-and-corn-bread-stuffing
bonny
Nov 23
Hello Pati, I copied the Sweet Potato Pecan recipe. I have to say that it sound very good. I love “Sweet and Hot” I am just not sure how to serve it. would it go in a pastry crust? or just a spoon on the side with dinner?
I love all of the recipes of yours I have tried, and I have tried many.
Happy Thanksgiving, Bonny
Pati
Nov 23
Thanks, Bonny! Exactly, as a side with dinner. With any entree you may choose 😉
Happy Thanksgiving!
Mike
Nov 23
Dear chef
Thanks for the torito receipi it was a pleasure to try it.
Pati
Nov 23
Jajaja, te reconozco, Papito. Ya casi te veo en México, te quiero mucho.
Maria Wetzel
Nov 23
Hi Pati, I can’t wait to make this new recipe. On my way to the store….I’m sure it will be delicious, thanks for sharing!
Pati
Nov 23
With pleasure!
Ed
Nov 23
You went and did it. Now I have to go out and purchase all these ingredients. Gee, I thought I was all set for Thanks. I have always wondered about sweet potatoes. Well me Americana friend, I will try it and let you know. I will let you know is FUD cream is readily available on the West coast. Happy Thanksgiving and may we live to see the day when Black Friday is a thing of the greedy past. Family and food, that is what Thanksgiving is and should always be—Cheers.
Pati
Nov 23
Hey Ed, yes it is! FUD should be available, Ask your grocer, hope you like the recipe!
Alice
Nov 23
How to brine and roast a turkey
Pati
Nov 23
Here is my favorite take http://www.splendidtable.org/recipes/mexican-thanksgiving-turkey-with-chorizo-pecan-apple-and-corn-bread-stuffing
Grace
Nov 23
What is a serving size? Do you serve it with whipped cream or any other toppings like roasted pecans or walnuts? Looking forward to trying it out.
Pati
Nov 23
I like to serve it just like this, Grace, as a side! But you can garnish it with some chopped chives, or chopped toasted pecans. It would be lovely too.
Davin Krause
Nov 23
Hi Pati!
We’ve only recently been able to get the Food Network via Fetch TV here in Australia. On that, they have been showing one of your shows on the Asian Food Channel (which we cannot get). Can you advise if your programmes are either being planned for (or have been on) the Food Network; or if there has been any discussion about getting your programmes on our new free-to-air Food Channel on SBS-3 in Oz? Many thanks!
Dav
Pati
Nov 23
Let me find out for you, Dav!
Kathy
Nov 23
Hi Patti,
My mother in law used to make the most delicious pork tamales with black olives. She also used chicken broth instead of lard to make the masa dough. Do you have a recipe for this?
Pati
Nov 24
I do not at this time, but that’s a great idea! I will try to post a recipe like that soon! For now, this is my current method for the masa dough: http://patijinich.com/pati_2020/2014/01/chickengreensalsatamal/
Tim Herbstrith
Nov 23
Hi Pati,
Wondering what you would recommend as a way to make the sweet potato, pecan, chipotle dish without the milk, butter or FUD and still achieve roughly the same result. Also do you ever think you could make the sweet potatoes like this but without pureeing them?
Thanks so much!!!
Pati
Nov 23
Hi Tim,
Yes, you can make it without the milk, butter or cream. You need to substitute for some other liquid, the same goes for butter. Is there any other milk that you like? Almond? Coconut? How about coconut oil instead of the butter? And yes, you can mash it all with your masher or a large spoon and just finely chop the pecans before adding them in the mix. Let me know how that goes!
Sonia
Nov 23
Me encanta las recetas pero me gustaría que tu página tuviera el idioma español ya que soy mexicana y apenas estoy aprendiendo algo de inglés ….y tus recetas me hacen la vida más fácil en este país en cuestión de como comprar los alimentos y que cosinar
Pati
Nov 23
Hola! Estoy tratando de ver cómo le hago para también tenerlo en español… espero tener resultados pronto!
Ernie Gargas
Nov 23
Hello Pati!
Where can I buy one of those metal tortilla makers? The ones where you put the ball of masa in it, and then press down.
Happy Thanksgiving!
Ernie & Mary Frances
Pati
Nov 24
You can buy it on Amazon! http://www.amazon.com/Victoria-85008-Tortilla-Press-8-Inch/dp/B00HWEIKZO/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1448393208&sr=1-2&keywords=tortilla+press Happy Thanksgiving to you too!
Kim
Nov 23
Hola Pati,
Any recipes for a pumpkin flan?
Thank you..love your show!
Pati
Nov 24
I do not, but that is a fantastic idea, Kim! Will try to feature a pumpkin flan recipe soon!
Cyndy Redifer
Nov 23
Pati, a new friend gave me a Scotch Bonnet pepper from her garden. It’s so beautiful but I understand it’s very, very hot. She didn’t know I don’t eat spicy foods, alas. Is there a recipe I could use it in that would include a way to really tone down its heat? I was thinking of drying it but wondered if that would make it even hotter. Yikes!
Thank you.
Warmly (but too warm…),
Cyndy Redifer
Pati
Nov 24
You can broil or char it to turn down the heat a bit… Use it in recipes as you would use a jalapeno but be mindful it’s very hot so start by adding a small amount at a time! Enjoy!
Amy Barlow
Nov 23
Hola Pati,
Nana Jose’s cake is a hit, even at our church! We have several “gluten-free” members, and they just love it.
My question: Is it OK to line the Springform pan with crushed pecans, or will they burn when baking? Same with the top: Can I add some crushed pecans, either before or after baking?
Muchas gracias siempre, Amy
Pati
Nov 23
Hi Amy! Yes, I am afraid they may brown too much if you use them for lining, but you can add some to the top before putting it in the oven for sure. So happy it has been a hit! You can also serve it with whipped cream or ice cream, and berries or more pecans on top…
Helen
Nov 23
A pumpkin pie recipe I saw on CREATE calls for chipotle powder and I can’t find any in my grocery stores, Mexican or WASP. Are there any substitutes you recommend? It’s for a regular pumpkin pie with added ginger and chipotle powder.
Pati
Nov 23
Yes, Helen. Just use any other dried ground Mexican chile. It will not be the same taste, but it will add the called for kick!
Freeman Prasse
Mar 17
Chipotle powder will be with the regular spices in the spice aisle in any grocery. You don’t need to look in the specialty section unless you need bulk.