4 tablespoons unsalted butter (vegan butter, if desired to be dairy free)
1 cup whole milk (unsweetened soy milk, if desired to be dairy free)
1/2 cup heavy cream (dairy free heavy cream = 12 ounce block of silken tofu and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps )
1 tablespoon chipotle in adobo puree
5 large Stokes Purple® Sweet Potatoes boiled until just cooked through, and peeled
2 tablespoons pure maple syrup
2 tablespoons agave syrup
1 teaspoon ground cinnamon
Salt and freshly ground black pepper
Combine the butter, milk, cream and chipotle puree in a small saucepan and bring to a simmer. While the potatoes are hot, run them though a ricer into a large bowl. Add the warm milk mixture, syrup, agave, cinnamon and salt and pepper and mix until combined.
Source: Frieda’s Inc.