2 1/4 lbs
sweet potatoes, peeled and cubed
crisp cooked bacon, crumbled
chipotle chile in adobo, remove seeds and slice in small pieces
sharp cheddar cheese, grated
pecans, chopped and toasted
- Cover potatoes in a saucepan and cover with water. Bring to a boil. Cook until tender and then drain.
- Mash potatoes, add butter, sour cream, sugar, cheese, chipotle pepper and bacon; mix well.
- Adjust seasoning with salt and black pepper.
- Top with toasted pecans just before serving.