Frieda’s Stokes Purple® Sweet Potato Medallions with Chipotle Cream

Serving Size

5

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Serving Size

5

Ingredients

  • 5 Stokes Purple® sweet potatoes, of uniform size and washed

  • 1 cup sour cream

  • 2 teaspoons Dijon mustard

  • 2 teaspoons adobo sauce (from 7-ounce can of chipotle chile in adobo sauce)

  • 1 chipotle chile (from can), chopped

  • 1 teaspoon salt

  • 2 small shallots, diced

  • 1 bunch fresh chives, finely chopped

Stokes Purple<sup>®</sup> Sweet Potato

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Cooking Steps

  1. 1

    Preheat oven to 350 degrees.

  2. 2

    Wrap each potato in foil. Bake 2 hours. Allow cooked potatoes to cool, but do not unwrap. Once cooled, place wrapped potatoes in refrigerator overnight.

  3. 3

    Unwrap and peel potatoes. Skin should come off easily. Slice potatoes into 1/2-inch medallions.

  4. 4

    To make chipotle cream, in blender container, combine sour cream, mustard, adobo sauce, chile, salt, and shallots. Blend until smooth.

  5. 5

    To serve, arrange potato slices slightly overlapping each other on platter. Drizzle chipotle cream over slices and sprinkle with chopped chives.

Where to Buy Frieda’s

Where to Buy Frieda’s