4 tablespoons unsalted butter (or vegan butter)
1 cup whole milk (or unsweetened soy milk)
1/2 cup heavy cream (or use this non-dairy alternative: blend 12 ounce block of Frieda’s Soft Tofu and 1/2 cup of plain soy milk in a 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.