chipotleMexican cremaadobo

Sweet Potato, Pecan, Chipotle and Crema Puree

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 Puree

Sweet Potato, Pecan and Chipotle Puree

Puré de camote con nueces y chipotle

Recipe Yield

8 servings

Cooking time

40 minutes

Rate this recipe

5 from 5 votes

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 FUD 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

105comments inSweet Potato, Pecan, Chipotle and Crema Puree

  1. 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!

    1. Pati Jinich

      Nov 22

      Thanks so much Donna, have a wonderful Holiday season!

  2. 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?

    1. Pati Jinich

      Nov 22

      You can use sour cream Veronique, good luck!

  3. 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.

    1. Pati Jinich

      Feb 19

      Smiling here as well Suzanne, thanks for sharing how you made this recipe your own!

  4. 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!”

    1. Pati Jinich

      Dec 30

      🤣

  5. 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?
    ❤️

    1. 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!

  6. Linda from Montreal

    Aug 27

    Looks wonderful, will try it this weekend.

    1. Pati Jinich

      Aug 28

      Have a great time making it this weekend, Linda!

  7. 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

    1. 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!

      1. 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

        1. Pati

          Dec 26

          So glad you enjoyed the recipe, Patti!

  8. 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

    1. Pati

      Nov 23

      So glad you made the recipe your own, Gladys!

  9. Ashley F

    Nov 21

    Can La vaquita Crema Mexicana be used instead of FUD?

    1. Pati

      Nov 21

      Of course! I like to use FUD, but you can use any crema you have. Enjoy, Ashley!

  10. Stacy

    Nov 23

    Made these just now for our meal. Outstanding! Thank you! 😊

  11. 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.

    1. Pati

      Nov 19

      Oh of course you can make it ahead of time in a normal pot. Just reheat over low heat before serving!

  12. Pamela

    Jul 30

    Is it a dip?

    1. Pati

      Aug 01

      I eat it as a puree!

  13. Hilda

    Jul 28

    what do you serve this with?

    1. Pati

      Jul 28

      Anything! I like to serve it on holidays with turkey! =)

  14. 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!

  15. 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

  16. 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

  17. 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!!

    1. Pati

      Nov 27

      I am thrilled that you loved it! Happy Thanksgiving!

  18. 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

    1. Diane

      Oct 15

      Penzeys Chipotle powder is the best! Use it all the time and is great in a toasted spiced walnut recipe

  19. Maria

    Nov 24

    Thank you so much for your help, you were very helpful.

    Pati, once again thank you…Happy Thanksgiving

  20. Catherine

    Nov 24

    Yummy!

    1. Pati

      Nov 24

      =)

  21. 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

  22. Lyndon

    Nov 24

    Hello, Good Afternoon, I Love Your show, if there is, another cookbook,out soon??

  23. 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.

    1. 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.

  24. 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!

    1. Pati

      Nov 24

      I agree, Kathryn!

  25. Grace Fermier

    Nov 24

    Great job as usual!

    1. Pati

      Nov 24

      Thank you! Happy Thanksgiving!

  26. Pati

    Nov 24

    Yes you can!

  27. 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

  28. Kim T

    Nov 24

    I take it you can roast the potatoes instead of boiling?

  29. 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!

    1. Pati

      Nov 24

      You too! and let me know how it turns out! =)

  30. Paul Aviles

    Nov 24

    Tiene Ud. una receta autentica, autentica para pambazos? O si no, para el chorizo mexicano?

    Muchisimas gracias.

    1. 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…

  31. 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

  32. 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!

    1. 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 🙂

  33. 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

  34. Fred GS

    Nov 23

    Hola Pati, no tienes un lugar en español donde pueda encontrar tus recetas????
    Gracias

    1. Pati

      Nov 24

      Espero pronto, pero no por ahora…

  35. 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!

  36. 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

    1. Pati

      Nov 24

      So thrilled you like the recipes! Happy Thanksgiving to you as well!

  37. 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 !

    1. Pati

      Nov 24

      Yes, but be careful of adding too much heat!!! You are brave for choosing the habanero =)

  38. eddie

    Nov 23

    Your show has been tackin off ch 60 in SF what going on? e

    1. 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! =)

  39. Tim Herbstrith

    Nov 23

    Great idea. Will give that a try. Love the coconut idea!

  40. 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.

  41. 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

    1. Pati

      Nov 23

      Thanks Yola!

  42. Araceli

    Nov 23

    Hi Pati:
    I need a recipe for an awesome casserole stuffing. Please help!?!?!?

    1. 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

  43. 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

    1. Pati

      Nov 23

      Thanks, Bonny! Exactly, as a side with dinner. With any entree you may choose 😉
      Happy Thanksgiving!

  44. Mike

    Nov 23

    Dear chef
    Thanks for the torito receipi it was a pleasure to try it.

    1. Pati

      Nov 23

      Jajaja, te reconozco, Papito. Ya casi te veo en México, te quiero mucho.

  45. 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!

    1. Pati

      Nov 23

      With pleasure!

  46. 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.

    1. Pati

      Nov 23

      Hey Ed, yes it is! FUD should be available, Ask your grocer, hope you like the recipe!

  47. Alice

    Nov 23

    How to brine and roast a turkey

  48. 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.

    1. 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.

  49. 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

    1. Pati

      Nov 23

      Let me find out for you, Dav!

  50. 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?

    1. 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/

  51. 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!!!

    1. 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!

  52. 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

    1. Pati

      Nov 23

      Hola! Estoy tratando de ver cómo le hago para también tenerlo en español… espero tener resultados pronto!

  53. 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

  54. Kim

    Nov 23

    Hola Pati,

    Any recipes for a pumpkin flan?

    Thank you..love your show!

    1. Pati

      Nov 24

      I do not, but that is a fantastic idea, Kim! Will try to feature a pumpkin flan recipe soon!

  55. 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

    1. 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!

  56. 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

    1. 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…

  57. 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.

    1. 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!

    2. 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.

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