Chipotle-Maple Sweet Potatoes

Submitted by Sue Masters

"Cooking Light Online - July 2001. Wow is the only comment I've had"

 

• Ready In: 25mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 lb coarsely chopped peeled sweet potato
• 2 tablespoons maple syrup
• 2 tablespoons milk (soy milk for gluten free)
• 1 tablespoon butter
• 1 1⁄2 teaspoons adobo sauce
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper
• 1⁄2 drained canned chipotle chile in adobo, minced

directions

1. Note: Chipotle chile peppers come packed in adobo sauce and are available in seven-ounce cans.
2. Because you need such a small amount in this recipe, you can freeze what's left over in a heavy duty freezer bag for another use.
3. Place sweet potato in saucepan and cover with water; bring to a boil.
4. Reduce heat, and simmer 15 minutes or until tender; drain.
5. Return potatoes to pan.
6. Add remaining ingredients; beat with a mixer at medium speed until smooth.

Reviews

[gailanng]

Bringing this to a potluck...and a bottle of wine. If I run into trouble, I'll send up a flare.

 

[LaJuneBug]

Fantastic! We ate with a roasted chicken with barbeque spices. This is a fun Southwestern theme, not too foreign and not too many ingredients. We will definately make again! I like that the spiciness can be adjusted by the amount of pepper seeds that are removed (or not) from the chipotle peppers. Thanks for posting, this was a big winner!

 

[Sierra Silver]

This is an amazing side dish. I used yams instead of sweet potatoes, and I baked instead of boiled them. The best part about this is that you can make it ahead of time and heat it in a crockpot if you're baking other things, say a turkey or ham. The dish is sweet, but not overwhelmingly so, and the chipotle gives it a unique kick.