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Chipotle Mashed Sweet Potatoes

Blogger Yvette Marquez of Muy Bueno makes a traditional Mexican-inspired side dish for your Thanksgiving dinner.

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  • Prep Time 15 min
  • Total Time 30 min
  • Servings 4

2
large sweet potatoes, peeled and cubed
1
3" stick cinnamon, preferably Mexican canela
2
tablespoons unsalted butter
1/4
cup crema Mexicana
1
chipotle pepper in adobo sauce, minced
1/2
teaspoon salt
1/8
teaspoon ground pepper

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 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.
  • 2 Add butter, crema Mexicana, chipotle, salt, and pepper to potatoes and mash with potato masher. Serve warm.

EXPERT TIPS

Expert Tips

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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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