Saturday, October 10, 2009

Mashed Chipotle Sweet Potatoes

Last night's dinner was balsamic glazed salmon fillets, chipotle sweet mashed potatoes, and breaded brussels sprouts. The salmon was really good and the brussels sprouts were cooked just right but the mashed sweet potatoes were excellent! They were so good that I am still thinking about them today. They are so good that I am considering serving them on Thanksgiving this year. I found this recipe through Allrecipes and, as written, it results in a somewhat spicy/sweet dish. The amount of heat is easily controlled by the amount of peppers added though. Here's the recipe:
Mashed Chipotle Sweet Potatoes

3 lbs. sweet potatoes
1-1/2 teaspoons minced chipotle peppers in adobo sauce
1 tablespoon and 1-1/2 teaspoons real butter, room temperature
1/2 teaspoon salt

1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium size baking dish, and set aside.

2. Line a baking sheet with aluminum foil. Pierce each sweet potato several times with a fork, and place on the prepared baking sheet.

3. Roast the sweet potatoes in preheated oven until easily pierced with a fork, 1 to 1 1/2 hours. Remove from the oven, and cool about 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).

4. When sweet potatoes are cool enough to handle, cut in half, and scoop flesh into a mixing bowl. Discard potato skins.

5. Using a hand mixer, beat the sweet potatoes with the chipotle peppers, butter, and salt; spread evenly in the prepared baking dish.

*This can baked now or refrigerated until the next day. That's what makes this so perfect for Thanksgiving!

6. Bake in the preheated oven until heated through, 20 to 25 minutes.

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