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.