Mashed Sweet Potatoes with Maple Syrup and Chipotles

• 5 pounds (about 10 medium or 5 large) sweet potatoes, scrubbed
• 13 to 1/2 cup maple syrup
• 3/4 cup sour cream or creme fraiche
• 4 teaspoons puree from canned chipotles
• 1 1/2 teaspoons ground cinnamon
• Salt to taste

1. Put oven rack in middle position and heat oven to 375 degrees.
2. Place potatoes on large baking sheet and bake until soft, 35 to 40 minutes for medium potatoes, up to 1 hour for large.
3. Meanwhile, combine syrup, sour cream or creme fraiche, chipotle puree, cinnamon and salt in a small bowl.
4. Whisk until smooth.
5. When potatoes are tender, remove from oven and slice in two lengthwise.
6. Scoop hot flesh into a potato ricer or food mill, and puree into bowl with other ingredients.
7. Stir with rubber spatula to combine.
8. Potatoes should be light and fluffy.
9. Taste for seasoning, transfer to warm serving bowl and serve immediately.

sweet potatoes, maple syrup, sour cream, chipotles, ground cinnamon, salt

Taken from cooking.nytimes.com/recipes/235 (may not work)