Tuesday, September 08, 2009

Chipotle Mashed Sweet Potatoes

Had a craving for yams (don't hate), adapted them to a sweet potato recipe (they're mostly interchangable), and found one of the happiest side dishes ever created. I love it! I am going to make this all fall and winter. It is just delicious. Spicy and sweet and tasty!


Chipotle Mashed Sweet Potatoes
Cooking Light, October 2002

2 1/2 pounds cubed peeled sweet potato
1/2 cup half-and-half
3 tablespoons butter, softened
2 tablespoons fresh lime juice
1 (7-ounce) can chipotle chiles in adobo sauce
1/2 cup packed brown sugar
3/4 teaspoon salt
3/4 teaspoon ground cinnamon, divided

Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

Drain and return potato to pan. Add half-and-half, butter, and juice; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly.

Remove 2 chiles from can and chop; reserve remaining chiles and adobo sauce for another use. Stir chopped chiles, brown sugar, salt, and 1/2 teaspoon cinnamon into potato mixture. Sprinkle with 1/4 teaspoon cinnamon.

Yield: 8 servings

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