Prep 10 mins
Cook 30 mins
This is a recipe from Alton Brown's show Good Eats. (He is my hero!) It is modified from the original by using 1/2 tsp instead of 1 tsp of Adobo sauce and extra salt. A great side to go with a steak and a salad!
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons unsalted butter
- 1 chipotle chile in adobo, minced fine
- 1⁄2 teaspoon adobo sauce
- 1 teaspoon salt
- Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water.
- Steam potatoes for 20 minutes or until the potatoes are fork tender.
- Add butter to potatoes and mash with potato masher.
- Add peppers, sauce, and salt and continue mashing to combine.
- Serve immediately.
Here's a solution to the chipotle in adobo problem--when you use this product, you invariably never use the entire can. Take a plastic ice cube tray and place one pepper in each well and then distribute the adobo sauce among the set of peppers. Freeze and store in a poly bag. Now, when you need chipotle in adobo, take one cube and dice it. (Also works for tomato paste!). Enjoy!
We love chipotles in sweet potatoes, this recipe is pretty close to the way we doe it, but we like to add some freshly squeezed lime juice to balance the natural sweetness of the sweet potatoes. Leftover chipotles in adobo last a year in the fridge, so we always have some on hand, and you can add more if you like them spicier, but if you've never used them before, be cautious because you can't take them out once they are in.
The blend of sweet and spicy was fantastic. I put a whole tsp of adobo sauce and thought it still could use a little more. I will probably up this next time. This is a good alternative to the traditional mashed taters.