4 large sweet potatoes (2 1/2 to 3 pounds)
1 cup milk
1 chipotle pepper in adobo
1/4 cup maple syrup
1/2 cup sour cream
4 tablespoons softened butter
1/2 teaspoon salt
1/2 teaspoon pepper
Wash sweet potatoes and fork prick all sides. Microwave until cooked through. Once cooled enough, remove the skins. Then put the cooked sweet potatoes in a large bowl.
In a food processor or using an immersion blender (my choice) pulse the milk and chipotle together. In a saucepan bring the milk and chipotle mixture to a simmer on low. Then add the maple syrup, sour cream, butter, and salt and pepper to the milk mixture.
Pour the milk mixture over the cooked sweet potatoes and again use the immersion blender or a hand mixer to mix the ingredients together.