Chipotle Mashed Sweet Potatoes

Randy Mayor; Melanie J. Clarke

These potatoes are a great accompaniment to spice-rubbed pork tenderloin.

Yield: 8 servings (serving size: 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 264
  • Calories from fat: 22%
  • Fat: 6.4g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 3g
  • Carbohydrate: 49.4g
  • Fiber: 4.4g
  • Cholesterol: 19mg
  • Iron: 1.2mg
  • Sodium: 328mg
  • Calcium: 65mg

Ingredients

  • 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

Preparation

  1. Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
  2. 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.
  3. 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.
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