What We Ate: Chipotle Mashed Sweet Potatoes

by Kay Steiger

Upon Kate’s prompting, I’m posting the mashed sweet potatoes recipe. This recipe comes from Alton Brown on the Food Network, and provides a nice kick to your typical sweet potato fare. It’s super easy, and requires only the most basic ingredients. I was disappointed, though, to discover that Whole Foods doesn’t carry chipotle peppers in adobo sauce, so thanks to Ben Miller who stopped to pick some up for me at Safeway. I doubled the recipe (below are the doubled ingredients, go to the link if you want the original) for the IFA crowd, but could have even quadrupled it if I had more sweet potatoes on hand.

5 large sweet potatoes, peeled and cubed
4 tablespoons unsalted butter
2 whole canned chipotle peppers in adobo sauce, chopped
2 teaspoons adobo sauce from can of peppers
1 teaspoon salt

Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Since I doubled the recipe I simply placed a colander in a large pot with a small amount of water on the bottom. Steam for 25-30 minutes, until the potatoes are tender. Add butter and mash with potato masher. Add peppers, sauce, and salt and continue mashing to combine.

2 responses to “What We Ate: Chipotle Mashed Sweet Potatoes

  1. I eat something similar pretty regularly and a little lime juice goes with this really well.

  2. Try mixing in about a teaspoon of wild fennel pollen. Love the lime juice idea, Loneoak.

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