Chipotle Smashed Sweet Potatoes

We liked this Alton Brown recipe so much that we made it twice in one week right after discovering it. It is "unbelievably easy" according to Eliah and it is delicious, according to both of us. We always make a lot and then eat the leftovers for several days, and they keep well. They actually get more chipotle flavored over time, which is fun. It's especially great in the winter, when sweet potatoes are one of the only fresh and locally grown foods we can find at the store. It could probably be made vegan by subbing olive oil or margarine or something for the butter, though we haven't tried that yet because butter.

Pioneer Woman's Sweet Potatoes

These sweet potatoes are fantastic, although a bit rich. I first made them for thanksgiving this year, and Kara and I loved them so much I immediately made another batch. They're a sort of candied sweet potatoes, I suppose, but with a pecan crumble topping. The one trick I have is to cook the sweet potatoes for significantly longer than the recipe suggests. You want them to be very soft when they come out of the oven the first time. Anyway, here's the recipe at Serious Eats. Pioneer Woman one of my favorite food bloggers; her blog is worth a read.