Chipotle Mashed Sweet Potatoes

Punch up your usual potato side dish with this colorful recipe, inspired by authentic Mexican ingredients. MORE + LESS -

Yvette Marquez

September 24, 2013

large sweet potatoes, peeled and cubed

3" stick cinnamon, preferably Mexican canela

tablespoons unsalted butter

1/4

cup crema Mexicana

chipotle pepper in adobo sauce, minced

1/2

teaspoon salt

1/8

teaspoon ground pepper

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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.

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.