Chipotle Mashed Sweet Potatoes

  • Prep 15 min
  • Total 30 min
  • Servings 4
Chipotle Mashed Sweet Potatoes

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

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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.

Notes









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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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