Whipped Chipotle Sweet Potatoes

Adopted from the Recipezaar account. The original poster said: From Gourmet's November 2003 issue. Original recipe by Bobby Flay. I love the way the chipotle heat compliments the sweetness of the potatoes. No mini-marshmellows on these, please!

• Ready In: 2 hrs 15 mins
• Serves: 10

Ingredients

• 5 1⁄2 lbs sweet potatoes, scrubbed but with skins on
• 1 -2  chipotle chile in adobo
• 3  tablespoons unsalted butter, cut into pieces and at room temperature
• 1  teaspoon salt

Directions

1. Preheat oven to 450 degrees Farenheit.
2. Prick the potatoes with a fork, and put them on the foil-lined baking sheet.
3. Put the baking sheet on the middle rack, and bake until the potatoes are very soft, 1- 1 1/2 hours.
4. While they are baking, butter a 2-quart shallow casserole dish.
5. Chop the chilies, and crush them and the adobo sauce into a paste with a mortar& pestle.
6. You should end up with about 1 tablespoon of paste.
7. When the potatoes are soft, take them out and let them cool.
8. Turn the oven down to 350.
9. When the potatoes are cool enough to handle, scoop out the soft flesh into a mixing bowl.
10. Beat potatoes, chili paste, butter and salt with an electric mixer just until smooth.
11. Spread in baking dish.
12. Bake at 350 until hot-- 20-25 minutes.