Mashed Chipotle Sweet Potatoes
There are quite a few “staples” I keep in the kitchen at all times. Make that AT ALL TIMES – all caps because running out of them would make send me NERVOUS. Obviously salt, pepper, garlic, olive oil, lime juice, lemon juice, miniature bell peppers, Italian herbs, bacon, white wine vinegar, eggs, butter, and honey make the list. But a few things may not seem quite as obvious: chipotle peppers in adobo, orange marmalade, Classico brand pesto, smoked gouda cheese, Tamari sauce, and Worcestershire Sauce to name a few. Each, in various situations, add depths of flavor that rock my world.
Take chipotle peppers in adobo sauce, for example – the smoky flavor is just addictive as far as I’m concerned. You have to, obviously, go easy with the peppers because they do pack a wallop.
But OH! How I love that wallop!
I’ve found that the adobo sauce can be paired with countless foods. It plays beautifully with just about anything you introduce it to, but one of my favorite ways to us it is with one of my favorite foods in the world – sweet potatoes. By the way, did you know that all so-called “yams” are in fact sweet potatoes? Whatever you choose to call them, they’re out of this world delicious.
Here’s the amazing thing, even if you aren’t as in love with sweet potatoes as I am, Mashed Chipotle Sweet Potatoes will knock your socks off. Trust me.
The fact that this recipe uses canned yams makes it faster AND easier, and who doesn’t appreciate that?
{Recipe Below}
There really isn’t enough to this dish to warrant calling it a recipe, so I’ll just walk you through the process. If you think you’ll require more (or less) mashed sweet potatoes, adjust the number of cans and butter accordingly.
I use either two large cans of Bruce’s Yams (40 oz) or one large Bruce’s Yams can and two 15 oz yams cans. The exact measurements, here, isn’t terribly important. A few ounces here or there isn’t going to ruin your day.
One thing I’m a stickler about, however, is my Chipotles in Adobo Sauce. I always use the same brand – La Costena. I love it so much I wouldn’t even glance at another brand.
Place your cans of undrained sweet potatoes in a large pan. Add three of the chipotle peppers to the pan and simmer on low. You could, of course, crank up the heat and cut your time in half, but letting them simmer for about 30 minutes on low gives the chipotles time to flavor the sweet potatoes.
Smells pretty amazing, too.
When you’re ready to mash the potatoes, drain and remove the peppers. Place hot, drained sweet potatoes in a bowl and add 1-1/4 sticks of butter (if using unsalted butter, add a little Kosher salt at this point) and 2 TBS of the crazy delicious adobo sauce.
Note: Start with 1 TBS, then taste. Some people are more sensitive to heat than others and 1 TBS is about their limit. IF you can take the heat, go ahead and add the second TBS. If, after tasting it at this point, you want even more…. add more. Go for broke!
I also finely chop up a little bit of one of the chipotles to add to the bowl as well. Again, take it easy – these guys are spirited.
Use a potato masher and mash the potatoes until you achieve the consistency you love.
This makes an absolutely delicious and easy side dish for chicken, pork, steak… you name it. In fact, it has so much flavor and depth, it’s ideal for Meatless meals.
