Mashed Chipotle Sweet Potatoes

"These potatoes are wonderful--thanks Rachael Ray! The recipe calls for butter and I made these quite successfully with Smart Balance spread."
 
Download
photo by puppitypup photo by puppitypup
photo by puppitypup
Ready In:
25mins
Ingredients:
8
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • 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.
  • Drain the potatoes and return to saucepan, add 2 tablespoons butter, chicken stock, brown sugar, chipotle pepper and adobo sauce.
  • Mash the potatoes until combined, I like to leave them slightly lumpy.
  • Season with salt and black pepper and serve.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
  2. These are the best!
     
  3. 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.
     
  4. 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.
     
  5. 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.
     
Advertisement

Tweaks

  1. Why boil out the nutrients? Sweet potatoes bake and mash nicely and are more flavorful. For you true vegetarians, use vegetable stock.
     

RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes