Recipes Harissa-Whipped Sweet Potatoes 3.0 (1) 1 Review Harissa adds smoky heat to these silky make-ahead mashed sweet potatoes. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.One of my favorite things in the world are cookbooks. For that reason, I wrote two of them: Just Cook It! and Mad Genius Tips! Check them out because I'm sure you'll love them as much as I loved writing them. Oh, by the way, you might've seen some of my work in magazines such as Food & Wine, People, O, The Oprah Magazine, Real Simple, and Rachel Ray In Season, among other publications. I've appeared on some shows you might recognize, like NBC's Today, ABC's LIVE with Kelly and Ryan, Food Network's The Kitchen, Hallmark's Home & Family, and Fox's Good Day New York, among others. You might also recognize me from the live classes I teach on Food Network Kitchen.Originally from California, I moved to New York City in 2003. I graduated from the French Culinary Institute. I joined FOOD & WINE in 2010, helping produce the Food & Wine Classic in Aspen. I split my time between New York City and the Catskills. I live with my husband, Jason, and my mini-dachshund Millie. Food & Wine's Editorial Guidelines Updated on September 8, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Total Time: 1 hrs 20 mins Yield: 10 to 12 Ingredients 6 pounds sweet potatoes (6 large) 1 stick unsalted butter, melted 1/2 cup sour cream 1/4 cup harissa Kosher salt Freshly ground white pepper Directions Preheat the oven to 400°. Poke the sweet potatoes several times with a fork and bake on a baking sheet for about 1 hour, until tender. Let cool slightly. Peel the sweet potatoes and transfer to a food processor. Add the butter, sour cream and harissa and puree until smooth. Season the potatoes with salt and white pepper. Serve right away. Make Ahead If you’re not serving the potatoes right away, let them cool, then transfer to a bowl or large resealable plastic bag and refrigerate for up to 3 days. Rewarm the potatoes in the microwave in 2-minute intervals, stirring each time, until hot. Rate it Print