Mashed Chipotle Cheddar Sweet Potatoes with Green Poblano Gravy!!!!!!!

OK everyone seriously these are out of this world!!! This dish makes me so happy to have taste buds and to be alive!!! I think I could win just about anyone over with this dish!! I ate it for one week strait and made the gravy alone two nights in a row. This side would be great any time of year, but this will be sure to be on the christmas table at my house. I think I would be happy as a clam to eat this and only this for dinner....I know, by now you are thinking. Boy, she has lost her marbles, what the heck is wrong with her. Well the only way I can respond to that is  to challenge you to try this ASAP!!! Your taste buds will be cheering!!!!!!!!! It all starts with a compound herb butter, that you could make ahead of time along with the charred poblanos. If you do those two things ahead of time, this will be done in the same time it would take you to make the same old same old mashed potatoes and gravy. Not that there is anything wrong with those, these will just be an amazing scrumptious twist!!
*These are soooo easy to make a full meat free dish, just use veggie broth instead of chicken broth*

Adapted from Rachael Ray

OK first things first...you need to make an herb butter. What you will need is....
1 stick up butter, *at room temp*
1 large clove garlic, minced fine or grated fine
zest of 1 lime
juice of 1/2 a lime
salt and pepper to taste
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
3-4 leaves of fresh basil chopped
2-3 fresh sage leaves, chopped
1 Tbs pureed chipotle in adobo (get a can and dump all the peppers and juice in a processor or a blender and puree, scoop a tablespoon , more or less for you taste... and put the rest in a ziploc and store in the freezer)
Place everything in a food processor or a blender and mix.
You can store in the fridge for later, or use right away.

*While we are making things ahead, go ahead and char a poblano under the broiler just like this.......
Preheat the broiler HIGH and char the poblanos all over until the skin is blackened, 12 to 15 minutes. Place in a bowl and cover to steam for about 10 minutes. Peel, seed and chop the chiles.


Lets start on the sweet potatoes
3 pounds sweet potatoes peeled and cubed
2 cups sharp cheddar cheese, shredded
1/2 cup of stock (chicken or veggie)
3 or more Tbs of the above compound butter
1/4 cup of sour cream OR heavy cream OR mexican crema
1-2 TBS. Chipotle Puree, that you made above
salt and pepper

Fill a large pot with cold water and add sweet potatoes, and cook until fork tender. Drain and return them back to the hot pot. Start to mash and add in the grated cheese, stock, herb butter, cream, chipotle, and season with salt pepper.

Now for the gravy
1 charred poblano, peeled with seeds removed and chopped
a box of stock, either chicken or veggie..you wont use the whole box more like 2- 2 1/2 cups
4 Tbs. compound herb butter from above
4 Tbs. flour
1 Tbs. Worcestershire sauce
1/4 cup or more of half and half
1/4 cup of mexican crema or heavy cream or a little more
salt and pepper to taste

Puree the poblano with 1/2 cup of stock and set aside.
Heat a med skillet over med heat and melt the herb butter in the pan, then whisk in the flour and whisk for a min, then while whisking add in the broth a little at a time to form a gravy. Whisk away so you don't have lumps. When the gravy reaches the thickness you like, add in worcestershire,cream, half and half and add in the poblano puree.