Sunday, December 16, 2007

Chipotle Smashed Sweet Potatoes

I love sweet potatoes. Bernardo does not. This is a recipe that we feel equally enthusiastic about. These were also a favorite of many at my last job as I would bring them to potlucks. Serve with just about any meat. Sweet, spicey, and smokey make for a delicious flavor combination. This comes courtesy of Alton Brown. TAKE NOTE: the instructions call for 1 individual chipotle pepper, NOT a whole can of peppers. Using an entire can would make these almost ineddible. If you are very adventurous, you can use two peppers MAX.

2 large sweet potatoes, peeled and cubed
2 tablespoons unsalted butter
1 whole canned chipotle pepper in adobo sauce, chopped
1 teaspoon adobo sauce from can of peppers
1/2 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. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt and continue mashing to combine. Serve immediately.

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