1 to 2 Tbsp. minced canned chipotle peppers in adobo sauce
1/4 cup heavy cream
Salt to taste
How to Make It
Bring sweet potatoes and salted water to cover to a boil in a Dutch oven over high heat. Reduce heat to medium, and simmer 10 to 15 minutes or until tender. Drain, reserving 1/2 cup water.
Return potatoes to Dutch oven. Add butter, minced peppers, and cream; mash with a potato masher, adding reserved water, a little at a time, for desired consistency. Season with salt to taste. Transfer to a serving bowl.
Spectacular! I cut the butter in half, doubled the chipotles and subbed almond milk for the cream to cut fat and calories. Served with Grilled Pastrami-Style Salmon and Broccoli with Dijon Vinaigrette.
Wonderful combination of sweet, savory and smoky/hot. I served these sweet potatoes with fried salmon patties and a green salad with a lemon vinaigrette. My family loved it! This dish will be a regular in my recipe collection.
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