Sunday, June 18

Recipe Review - Chipotle Mashed Sweet Potatoes

I was really pleased with the turnout of this side dish for our Father's Day meal today. The lime juice and chiles add a twist of flavor that doesn't clash with the half & half or cinnamon. I mashed them with a fork.

Chipotle Mashed Sweet Potatoes

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 (serving size: 2/3 cup)

Note: when I open a new can of chipotle chiles, I lay the rest out on a small pan (while not touching each other) and freeze. Once frozen, I store them together in a small bag or container in the freezer and remove individually for use as needed. I chop them frozen and don't bother with thawing.


Anonymous said...

The whole dinner was very very good!! I'm not very fond of sweet potatoes but these were really good!!!

Catherine said...

This sounds really good Alicia, thanks for posting the recipe!