7 Reviews

As expected from a Rachel recipe, these were great. We just left out the chicken stock for a vegetarian version and instead added a small glug of milk for the needed moisture. Thanks for posting.

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Berliner Goere October 24, 2015

These are the best!

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rosslare November 28, 2011

This is a great combination of slightly spicy and sweet. Excellent delicious recipe, Paula. I will definitely make this again. Thanks so much for posting.

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Marie January 20, 2011

Loved these! They are excellent. There is a mild heat, a tiny bit of sweet, and just creamy goodness. I used splenda brown sugar and served with pork chops. I will defintely be making these again! YUM! Made for Spring "09 Pick a Chef.

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Susie D March 26, 2009

LOVED IT! Paula, these were outstanding! The mild heat from the chipolte and adobo perfectly complimented the yams. (I used yams rather than sweet potatoes, just personal preference.) This is a wonderful way to eat yams full of flavor, but not full of fat. These would be a terrific alternative to refried beans on Mexican night. Edited to say that OF THE 350 RECIPES I REVIEWED IN 2008, THIS HAS GONE INTO MY TOP 20 FAVORITES COOKBOOK.

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puppitypup January 06, 2009

Yum! This was a hit at our Thanksgiving - and there are so many variations that can be done to produce the same flavor combination. Thanks!

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jerison December 18, 2008

Very good. A nice departure from your typical overly sugary sweet potatoes. Althought I did double the amount of butter called for and added some 1/2 and 1/2.

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JHOmade November 28, 2008
Mashed Chipotle Sweet Potatoes