Prep 15 mins
Cook 15 mins
This sweet potato dish is "all-season" delicious. I first served them with steak and coleslaw for a summer party and everyone loved them. The lime and chipotle really give them a subtle smokey flavor.
- 4 large sweet potatoes, approximately 2 pounds
- 3 tablespoons butter
- 1 teaspoon dried chipotle powder
- 1 fresh lime, juice of
- 1⁄2 teaspoon salt
- Cook potatoes in salted, boiling water until done (about 15 minutes).
- In a small saucepan, melt the butter and whisk in chipotle powder, lime juice, and salt.
- Pour mixture over sweet potatoes and mash with mixer or potato masher.
This was great...so simple and nutritious too. Also used less butter and the second time I made it I used red thai chili paste in place of the adobo. Also yummy. I'm planning to try a variation on shepheard's pie with this on top and a spicy meat base. Thanks for the idea.
I made these sweet potatoes after using the skins to make baked sweet potato skins. They are very good and easy to make. I like the fresh taste of the lime and chipotle. I added some canned adobo chiles in chipotle sauce, and added quite a bit - about 2 chiles and a couple tablespoons of the sauce. It has a little bit of a kick, but wasn't overwhelming. It is a nice healthy substitute for mashed potatoes. I did add the butter but think it would be fine with less or even none.
Delish! I also used chipotle in adobob sauce, about 2 T. I was trying to keep it mild for the family, next time I'll add more. Great addition to my southwest-themed christmas dinner, thank you for a keeper!