These sweet potatoes are combined with fresh orange juice and orange zest for a citrus hint, yogurt and butter making them smooth and creamy, and piloncillo and chipotle chiles for a sweet and spicy kick.
Place sweet potatoes in a large stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10 to 15 minutes or until tender.
Drain; and place the hot potatoes in the bowl of an electric mixer fitted with the paddle attachment.
With the mixer on low speed, add orange juice and orange zest, yogurt, butter, chipotle chiles and sauce, piloncillo, vanilla, and salt. Mix until the potatoes are coarsely pureed or to desired consistency.
Pour into an 8-inch square oven-to-table Pyrex baking dish and bake for 20 minutes, until heated through. Sprinkle with pomegranate seeds and serve hot.
Make ahead: Prepare the sweet potato mixture, spoon it into the baking dish, cover and refrigerate for up to 3 days. Bake at 350 degrees F for 40 to 45 minutes, until hot. Garnish with pomegranate seeds.
I love to store leftovers in my Pyrex and reheat for work the next day to enjoy round two of the flavor.