Mashed Sweet Potatoes With Lime & Chipotle
"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."
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 4 large sweet potatoes, approximately 2 pounds
- 3 tablespoons butter
- 1 teaspoon dried chipotle powder
- 1 fresh lime, juice of
- 1⁄2 teaspoon salt
directions
- 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.
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Reviews
-
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!
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I don't think it gets any better than this. I had an open can of chipotle in adobo sauce so that's what I used. I cut way back on the butter-didn't miss it. Excellent, Roxygirl. -
Excellent! I made this for lunch today, served with grilled Andouille sausage, a loose leaf lettuce salad, dressed with Key Lime juice, and a Pale Ale, well, a couple of Pale Ales. I used yams and the juice of 4 Key Limes (they're much smaller). I've weaned myself away from salt so I cut that to 1/4 teaspoon. Thanx for posting this great recipe. Pierre
RECIPE SUBMITTED BY
Hi everybody,
I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.
