These were a nice change from standard mashed sweet potatoes; I really liked the kick of the chipotle, and the lime juice added a nice touch too. I would probably cut back on the sugar next time, however, as it was a bit sweet for my taste. I think half of what is called for would be sufficient.
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)
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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
- 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.
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