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
Preheat oven to 350 degrees.
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.
Unwrap and peel potatoes. Skin should come off easily. Slice potatoes into 1/2-inch medallions.
To make chipotle cream, in blender container, combine sour cream, mustard, adobo sauce, chile, salt, and shallots. Blend until smooth.
To serve, arrange potato slices slightly overlapping each other on platter. Drizzle chipotle cream over slices and sprinkle with chopped chives.