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Chipotle Mashed Sweet Potatoes

  • Prep 15 min
  • Total 30 min
  • Servings 4
  • Save
    90
  • Pinterest
    11
  • Print
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Punch up your usual potato side dish with this colorful recipe, inspired by authentic Mexican ingredients. MORE + LESS -

Yvette Marquez
September 24, 2013

Ingredients

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

Steps

Hide Images
  • 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

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

No nutrition information available for this recipe

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