Currently, as I am writing this, it is wet and rainy in Austin (crazy right?!) and I believe I even felt a chill in the air. That’s right, it is finally beginning to cool off here in ATX, and with cooler weather comes holiday parties and family get-togethers. Today I stumbled upon a recipe that is sure to warm the heart and soul and is perfect for a party host to serve guests: Chipotle Sweet Potato Fondue. I know I know, fondue doesn’t necessarily have the best reputation for being “healthy”, but this version substitutes sweet potatoes for cheese without skimping on flavor (mmm chipotle peppers!).
What you’ll need:
1 Tbsp unsalted butter
1 medium onion, chopped
1 1/2 lb sweet potatoes, peeled and coarsely chopped
2 1/2 cups chicken broth
1 tsp canned chipotle chile peppers in adobo sauce, chopped
1/2 cup plus 11/2 Tbsp sour cream
Juice of one lime
Sea salt to taste
1 Tbsp fresh cilantro, coarsely chopped
How to make it:
1. Melt the butter in a large saucepan over medium heat. Add the onion, cook for 3 to 5 minutes, and then add the sweet potatoes and broth. Cover and simmer for 20 minutes or until the potatoes are tender. Cool slightly.
2. Working in batches, puree the potatoes with the peppers in a blender until smooth. Return them to the saucepan and whisk in 1/2 cup sour cream and the lime juice. (Add more broth or water if it’s too thick.) Add salt and cook over medium-low heat for 5 more minutes.
3. Transfer the mixture to a fondue pot. Drizzle the extra sour cream on top, and garnish with some chopped cilantro if desired. Adjust the heat under the pot so your fondue is warm, not boiling. Serve with cooked shrimp, hearty artisan bread. Don’t eat directly off the poking fork, though–you risk burning your lips. Makes 10 appetizer servings (1/4 cup each)