Punch up your usual potato side dish with this colorful recipe, inspired by authentic Mexican ingredients.
large sweet potatoes, peeled and cubed
3" stick cinnamon, preferably Mexican canela
tablespoons unsalted butter
cup crema Mexicana
chipotle pepper in adobo sauce, minced
teaspoon ground pepper
Place cubed potatoes and cinnamon stick in a 5-quart pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain water and discard cinnamon stick and return to the pot.
Add butter, crema Mexicana, chipotle, salt, and pepper to potatoes and mash with potato masher. Serve warm.
Store whole unpeeled sweet potatoes in a cool, dry place for up to 1 week (do not refrigerate or they will dry out).
Before using, scrub the sweet potatoes with a clean produce brush and rinse with cool water. Use a vegetable peeler or paring knife to peel sweet potatoes.
When working with chile peppers, wear plastic or rubber gloves. If your hands do touch the peppers, wash them well.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.