These mashed sweet potatoes are enhanced with a chipolte infused cream which makes them absolutely divine. Chipotles are smoked jalapeños. They come in dehydrated form or ground into a powder or in a tomato based adobo. This recipe calls for the ones in adobo. You will find them in the Hispanic aisle of your grocery store.
These mashed potatoes are not spicy, despite the chipotle. They are sweet with a hint of smokiness. I also mix them up with butternut squash for a nutty undertone. I highly recommend that you give these luscious and sinful mashed sweet potatoes a try. You will love them. Consider changing things up a little and making them instead of mashed potatoes. They will shine at your dinner table and deliciously complement your feast.
This is what you are going to need for this delicious mashed potato recipe:
4 large sweet potatoes
1 small butternut squash
1 TBS light brown sugar
1 cup heavy cream
1 chipotle pepper in adobo
1/8 cup cooking liquid
2 TBS butter
1 tsp. salt
3 tsp. black pepper
Peel and quarter the sweet potatoes and the squash. Place in a pot with the brown sugar. Cover with water and bring to a boil. Cook for about 20 minutes until tender.
Place the cream in a small pan. Add the chipotle pepper and bring to a soft boil. Remove from heat.
Place the cooked vegetables in a bowl. Add about 1/8th cup cooking liquid and the butter. Strain in some of the cream – start with ½ a cup and add more if needed. Make sure to squeeze the chipotle well to get its entire flavor. Season with salt and pepper.
Mash the vegetables with a potato masher or whip with a handheld beater.
Serve as a side for your favorite food! Enjoy!
CALORIES 238.67; FAT 14.24 grs (sat 8.76; mono 3.96; poly 0.55); PROTEIN 2.70 grs ; FIBER 4.01 grs; CARBS 26.76 grs; CHOLESTEROL 48.73 mg; IRON 1.20 mg; SODIUM 368.26 mg; CALCIUM 73.64 mg