1 1/2 teaspoons finely chopped chipotle chile in adobo sauce
1/2 teaspoon adobo sauce
1/8 teaspoon salt
How to Make It
Pierce each potato with a fork 3 to 4 times on each side. Wrap each potato in a damp paper towel. Microwave at HIGH 8 minutes, turning after 4 minutes. Cool slightly. Cut potatoes in half; scoop pulp into a bowl. Mash pulp.
Stir brown sugar, milk, lime juice, chipotle chile, adobo sauce, and salt into potato pulp.
This is quite delicious, but I don't know why you'd add sugar. It's plenty sweet from the potatoes themselves. I used Tabsco brand Chipotle hot sauce for convenience. Served with the wonderful Jamaican-spiced chicken thighs and steamed yellow squash with red bell peppers.
Easy and delicious! Just a little tangy and a little spicy, none of the flavors overwhelmed. I baked the sweet potatoes instead of microwaving them for more even cooking; it took about 45 minutes at 425 degrees for four medium ones.
I made this without the lime and chipotle chile in adobo sauce, b/c I just wanted plain mash ed sweet potatoes; it was a delicious complimant to my Potato-Crusted Mahi Mahi and
Sauteed Green Beans With Bacon.
Made this last night thinking it was the iffy-est part of the meal & it ended up being the best! We all really enjoyed the flavor. I followed the recipe except used one full teaspoon of adobo sauce & none of the peppers. This was only because the main dish had peppers and adobo sauce & I didn't want this to be hot. It wasn't. Just a nice rich flavor.