Mashed Chipotle Sweet Potatoes

Submitted by PaulaG

"These potatoes are wonderful--thanks Rachael Ray! The recipe calls for butter and I made these quite successfully with Smart Balance spread."

 

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

ingredients

• 2 lbs sweet potatoes, peeled and cut into chunks
• 2 tablespoons butter
• 1⁄4 cup chicken stock, approximate
• 2 tablespoons brown sugar
• 1 chipotle chile in adobo, chopped (Seeded for a milder flavor.)
• 1 teaspoon adobo sauce
• salt
• fresh ground black pepper

directions

1. Place the prepared potatoes in a large saucepan with cold water and bring to a boil; once boiling add a touch of salt and cook until tender, about 10 minutes.
2. Drain the potatoes and return to saucepan, add 2 tablespoons butter, chicken stock, brown sugar, chipotle pepper and adobo sauce.
3. Mash the potatoes until combined, I like to leave them slightly lumpy.
4. Season with salt and black pepper and serve.

Reviews

[Berliner Goere]

As expected from a Rachel recipe, these were great. We just left out the chicken stock for a vegetarian version and instead added a small glug of milk for the needed moisture. Thanks for posting.

 

[rosslare]

These are the best!

 

[Marie]

This is a great combination of slightly spicy and sweet. Excellent delicious recipe, Paula. I will definitely make this again. Thanks so much for posting.

 

[Susie D]

Loved these! They are excellent. There is a mild heat, a tiny bit of sweet, and just creamy goodness. I used splenda brown sugar and served with pork chops. I will defintely be making these again! YUM! Made for Spring "09 Pick a Chef.

 

[puppitypup]

LOVED IT! Paula, these were outstanding! The mild heat from the chipolte and adobo perfectly complimented the yams. (I used yams rather than sweet potatoes, just personal preference.) This is a wonderful way to eat yams full of flavor, but not full of fat. These would be a terrific alternative to refried beans on Mexican night. Edited to say that OF THE 350 RECIPES I REVIEWED IN 2008, THIS HAS GONE INTO MY TOP 20 FAVORITES COOKBOOK.