Chipotle Mashed Sweet Potatoes

So, you wanna know what I served my stuffed peppers with the other week? And, OH MAN, was it ever good!!!!! Chipotle mashed sweet potatoes may be my new favorite side-dish for….anything.

These sweet potatoes are creamy, sweet and spicy at the same time. I was going to save this recipe for Thanksgiving, but then I just couldn’t wait another two months to share! Why should mashed sweet potatoes be saved for Thanksgiving, anyway? I eat them all year round!

One thing I learned though? Mashed sweet potatoes aren’t the most photogenic food. I struggled to get three “okay” photos for this post. After the shoot, as I was leaning against the counter eating these potatoes by the spoonful, I wondered why some of the most delicious food in the world just doesn’t photograph well, while perfectly nasty food always does.

Sigh.

I think one of the secrets to really great mashed sweet potatoes is actually baking {as opposed to boiling} the potatoes prior to mashing. You can’t get that deep caramelized flavor from boiling sweet potatoes in water! And then mashing the hot baked potatoes with spicy adobo sauce, soft butter, salt and hot sauce. I used the new Tabasco raspberry chipotle sauce in this recipe because it gave the perfect little hint of sweetness that paired perfectly with the smoky adobo sauce. If you can’t find raspberry chipotle, though, feel free to use regular Tabasco sauce!

Enjoy these, guys! I don’t know a day bad enough that a side of these mashed sweet potatoes can’t help….even a little bit. That, and a bubble bath, of course!

Chipotle Mashed Sweet Potatoes

serves 2-4

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Ingredients:

2 large sweet potatoes

1 tbsp adobo sauce (from a can of chipotle chilies in adobo sauce)

2 tbsp butter, softened

1/2 tsp salt

3-4 dashes Tabasco raspberry chipotle hot sauce (optional but really delicious!)

Directions:

Preheat oven to 400 degrees.

Once hot, place sweet potatoes in the oven and roast for 45 minutes until very soft.

When sweet potatoes are done, remove from the oven and squeeze flesh out into the bowl of a KitchenAid (you don’t have to use an electric mixer here — alternately, you could mash by hand with a potato masher. I just love the convenience of my Kitchen Aid!).

Also in the bowl, add the soft butter, adobo sauce, salt and raspberry chipotle hot sauce. Mix until smooth and creamy and season with additional adobo sauce or salt to taste.

Time:

1 hour

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