Adapted from a side dish of the winner of the 46th National Chicken Cooking Contest. Goes especially well with pork. You can increase the chiles/adobo if you prefer it spicier.
- 3⁄4 lb sweet potato, peeled and cut into chunks
- 1⁄2 teaspoon extra virgin olive oil
- 1⁄8 teaspoon chipotle chile in adobo, minced (just the chile)
- 1⁄8 teaspoon adobo sauce (from canned chipotles)
- 1⁄2 teaspoon ground cumin (or less, to taste)
- 1 3⁄4 teaspoons lime juice
- 1⁄4 lime, zest of
- fresh ground pepper
- Simmer sweet potatoes, uncovered, over medium heat until fork tender, about 15 minutes. If foaming occurs, skim off top of water.
- In a bowl combine oil, chile, adobo sauce, cumin, and lime juice and zest.
- Drain sweet potatoes, reserving 3 tablespoons of the cooking water (be careful not to burn yourself).
- Mash sweet potatoes with cooking water. Mix spices in until well incorporated. Salt and pepper to taste, and serve.
Totally off the wall in taste sensation and full of goodness as well as a good packing a nutritional punch! I followed this recipe except for 2 small changes that wouldn't really change the elements of this dish. First off, I baked the sweet potato (had a slight accident and was easier for me instead of standing) and I only had lemon instead of lime. Now I know lime would of been the preferred addition, but since I won't be out of the house for a bit, I had to use what I had on hand. Either way, Dennis and my boys ate this so fast I had to quick take a picture and they shoveled the potato down. We all love chipotle and found this to go perfectly with the humble little sweet potato. Thank you, Maito! Made for *Spring Spectacular* April 2008
This is *EXCELLENT*. What a great smoky flavour, we really loved this! I did use slightly more chipotle in adobo and sauce but minimal and just enough to bring the flavour up to our tastes. Served this tonight with my Braised Lamb Shanks One for my favourites cookbook.
Wow!!! This is an unexpected flavor combination and OH-so-delicious! I did as a previous review suggested and pureed the chipotles in the adobo sauce just to make prep easier. I used 1/2 teaspoon of the puree and it was just enough to give it a little bit of heat but not make it spicy. I will definitely make this over and over again.