July 13, 2009
So surely you've figured out that I like spicy food by now. In fact, I'm guessing I've lost any hope of having any readers that don't like spicy food. Hang in there though if you're still out there, I promise I will make a serious attempt at posting non-spicy recipes. Unfortunately, there's no hope in this post (or the next one for that matter).
So onto the Chipotle Mashed Sweet Potatoes... have you heard of this amazing side dish? I wasn't the one who first thought of mashing some chipotle peppers and sweet potatoes together, but I am a big fan! This is not at all a dish that I would classify as being extremely spicy, it's more of an underlying spiciness. The combination of chipotle peppers and lime juice give this dish a definite zip.
Chipotle Mashed Sweet Potatoes
2-1/2 lbs sweet potatoes, peeled and cubed
1/2 cup half-and-half
3 tbsp butter, softened
2 tbsp fresh lime juice
7 oz can chipotle peppers in adobo sauce
1/2 cup packed brown sugar
3/4 tsp salt
3/4 tsp ground cinnamon, divided
Bring water to boil in a medium sauce pan. Add in potatoes and simmer for 15 minutes or until tender. Drain and return potatoes to pan. Add half-and-half, butter, and lime juice and mash to desired consistency. Turn heat on low and bring to temperature, stirring constantly.
Take 2 peppers from can and chop. Stir in peppers, brown sugar, salt, and 1/2 tsp cinnamon into potatoes. Sprinkle with remaining cinnamon and drizzle with a bit of adobo sauce from the chipotle pepper can. Reserve remaining peppers and sauce for another use.