Chipotle-Maple Sweet Potatoes

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Chipotle chile peppers come packed in adobo sauce and are available in seven-ounce cans. Because we use such a small amount in this recipe, you can freeze what's left over in a heavy-duty freezer bag for another use.

Yield: 4 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 177
  • Calories from fat: 17%
  • Fat: 3.4g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.1g
  • Carbohydrate: 35.2g
  • Fiber: 3.4g
  • Cholesterol: 8mg
  • Iron: 0.8mg
  • Sodium: 195mg
  • Calcium: 42mg

Ingredients

  • 1 pound coarsely chopped peeled sweet potato
  • 2 tablespoons maple syrup
  • 2 tablespoons fat-free milk
  • 1 tablespoon butter
  • 1 1/2 teaspoons adobo sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 drained canned chipotle chile in adobo sauce, minced

Preparation

  1. Place potato in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return potatoes to pan. Add remaining ingredients; beat with a mixer at medium speed until smooth.
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