ABout those Chipotle Maple Sweet Potatoes

[heatherfeather]

I made these last night expecting this recipe to be fantastic - so many of you posted that this was a greeat recipe. Never having cooked with chipotles en adobo before, I really didn't know what to expect - other than a bit of spiciness.

Well - I doubled the recipe, so perhaps this was my problem, but this came out way to spicy. Yuck! My husband who loves everything extrememly spicy said that the extreme spicy flavor didn't blend well with the sweet potatoes. We ended yup throwing away the leftovers. Now what could i have done wrong here?? Should I have removed the seeds from the chipotle before I tossed it into the potatoes? (I used a whole chipotle since I was doubling the recipe) I did want it spicy - just not so spicy. I hated this so much that I even threw out the remaining chiles & adobo sauce rather than freezing it. I didn't want to use this in any other recipe.

[mcraig13]

The only time I used chipotle peppers, we had to throw the stuff out--way too hot--and I always thought I liked HOT. I gave the other can I had to a coworker who was growing the hottest peppers imaginable. He used them in something and also thought they were way too hot. So I, too, would be interested to know what we did wrong--or if we really are wimps.

[Beth]

Chipotles are smoked jalepenos, and like their plain version, can vary a lot in heat from pepper to pepper. They are breeding some to be hotter and others to be milder, but the ones we grew last year that were supposed to be supper hot were pretty tame. We bought regular and milder ones this year, and they are the most potent we've ever had (smaller too).

I made the Adobo Flank Steak and loved it, but I noticed the first time it was almost too hot (needed the corn and tomato salsa to balance it), but the second time, with another pepper out of the smae can (after being frozen), it did not seem as hot. With fresh peppers, and maybe even pickled, I think you can develop a sense of smell for the heat. But with the smoked ones, I dodn't know how to tell. If you like food tamer, I would suggest trying to seed the pepper next time, and maybe cut back on the amount as well. You can taste the sauce and always add more.

[BlueMoose]

I don't even have this recipe on my list of things to try. The thought of chipotles and sweet potatoes together just doesn't appeal to me. Maybe I'm missing out on something really good, but I just can't picture it!

[luv2cook]

I like Beth's response very much. I, on the other hand, are not as tactful and would say Wimps! :)

Don't give up on these! Even the adobo sauce adds wonderful flavor to things. Next time take out the seeds and use a very smalllll amount. Remember, you can always add but you can't take away...

And they are not as hot after being blended and frozen but still flavorful. I was shocked the first time I had them (at the heat) but you can get used to the flavor. I promise!!!!!!!!:) :) :)

[Grace]

Chrisi, I thought this was a strange combination too, until I made them....YUM!!! Really good. And yes, some chipotles are really, really hot. I would definitely seed them and use fewer than the recipe calls for, or even just use the adobo sauce that they're canned with. This will still give you that smoky flavor without all the heat. I would say to to those that are wary, definitely try it again - the smoky flavor is too, too good to miss out on just because of the spiciness of the peppers.

[browneye]

Before you call anyone a chipotle wimp, I would like to share something I discovered about different brands of canned chipotles.

The first can I bought was from a specialty store that specializes in Peppers- sauces, hot sauce, salsa, you name it. I wish I had saved the brand name of those chipotles, but I didn't. Anyway, they were soooooo hot, and I only used 1/2 of a pepper in a whole bunch of enchilada sauce (enough for 2 pans of 'chadas). This sauce was so hot, nobody could eat the enchiladas!!!!!
Then, I decided to try again, after reading all the raves on this BB. This time, I bought a different brand off the grocery store shelf. I found I could use 3 whole peppers and it was medium- hot, not at all the painful burn of the other brand.

SO, I now only purchase that brand from that store, and skip the others. I have found them to add interesting flavor to many things, although I have not tried the mashed potato recipe. Not sure that one appeals to me just yet!

[Jessica]

Heatherfeather--I had the exact same experience. I made the potatoes for my cooking group. We all like spicy food but no one liked these, and my spice-loving DH would not eat the leftovers.

I do think some brands must be hotter than others. I kept the peppers and used them in the chicken with apricot ketchup, but I used about half the amount and the dish was perfect. Don't give up yet :)

[heatherfeather]

Well- maybe it was the brand of chipotles I used after all. I already tossed the can, but it was a really authentic looking label from the Latin Foods section of some store in CA. I will try another brand next time and maybe pick out the seeds.

I find this so humorous because we really enojy spicy things - especially dh. I eat slices of raw Jalapenos with delight, so I just never anticipated that the smoked variety would be so hot.

Thanks everyone for your suggestions!

[luv2cook]

You know, I forgot to add that I taste a piece of the pepper before I throw it in and taste the sauce. oops. sorry.