We're still stocking up for our holiday iPad app and we want to know how you dress up the hearty, nubbly root vegetable family for company. Potatoes, turnips, rutabegas, beets, celery root, carrots, parsnips -- if it grows covered in dirt, it's fair game.
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They start like this: sweet potato, butter, chipotle, maple syrup, sour cream, milk.
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Time to cut off the nub.
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Full disclosure: we did indeed use the microwave-the-potato technique to soften up these babies -- and look how easily they peel!
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The flesh -- it has no idea what it's in for.
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Now let's create the cream base. Into the processor with the milk ...
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Guillotined chipotle. It happens to the best of them.
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Splish, splash, we were takin' a bath ...
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And onto the stove for a warm up.
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Amanda uses the old fork-mashing method (who needs a ricer, anyway?).
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Taking a quick dip in the tub.
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And finally, in goes the sweet maple syrup ... can you believe that stuff comes from trees?
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Amanda brings it all together with a few cranks of freshly cracked pepper.
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Answering the question of how the devil it all gets so creamy ...
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We have to admit to a snafu in test kitchen land. We didn't pay attention to the weight of the potatoes before charging ahead, and we ended up with soup. But we saved ourselves (and you could too!) by microwaving a couple more sweet potatoes, mashing and folding them in.
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See? Good as new.
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Your honor, I give you sweet potatoes, sweet and spicy.