Chipotle Mashed Sweet Potatoes

Chipotle Mashed Sweet Potatoes

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

Prep Time

15

Minutes

Total Time

30

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.