Recipe: Yam Towers with Chipotle Chive Cream and Chipotle-Garlic Puree (food processor)

YAM TOWERS WITH CHIPOTLE CHIVE CREAM

FOR THE CHIPOTLE-GARLIC PUREE:
6 garlic cloves
1 (7-ounce) can chipotle chiles en adobo
FOR THE CHIPOTLE CREAM:
1/2 cup creme fraiche or sour cream
1 teaspoon chiptole-garlic puree
Salt and white pepper
FOR THE YAMS:
2 large yams (about 1 1/2 pounds), choose evenly sized and shaped ones*
2 teaspoons oil
2 teaspoon very finely sliced fresh chives, for serving

TO MAKE THE CHIPTOLE-GARLIC PUREE:
With motor running, add garlic to food processor and process until minced. Add chiles, with their sauce, and process until totally pureed. Makes 1/4 cup; will keep for 1 month, covered tightly and stored in the refrigerator. Use the rest to add to sauces or dressings.

TO MAKE THE CHIPOTLE CREAM:
In small bowl, combine creme fraiche and 1 teaspoon chipotle-garlic puree and mix well. Season with salt and pepper, and taste for seasoning. This can be prepared up to three days ahead, covered and refrigerated.

TO PREPARE THE YAMS:
Preheat oven to 400 degrees F.

Wash yams and rub lightly with oil. Place on a baking sheet.

Bake 30 minutes. Prick skin of each yam and return to oven for 30 more minutes or until tender.

TO SERVE:
Remove and discard narrow pointed ends of yams. Slice yams into 2-inch thick pieces. Lay pieces flat on plate and garnish each with Chipotle Cream and chives. Serve immediately.

*For this recipe, purchase the dark orange sweet potatoes marketed as yams.

Servings: 6
Adapted from source: The Taste of the Season: Inspired Recipes for Fall and Winter by Diane Rossen Worthington