Monday, June 8, 2009
Chipotle Mashed Sweet Potatoes
The Monster and I often split a baked sweet potato at dinner, so this is just made with one large sweet. Amounts are to taste, so just play with it til you're happy with the flavor. This is so yummy, I need to remember to make it with 2 potatoes, since that will equal more leftovers!
I made blackened tofu steaks seasoned with taco seasoning and kale, onions and a clove of garlic cooked in the rest of the niter kebbeh, finished with a splash of red wine vinegar instead of Tabasco. Delish!
Chipotle Mashed Sweet Potatoes:
1 large sweet potato
a small pat of butter
~1/4-1/2 cup of reduced-salt chicken broth, or light vegetable broth
1-2 tsp minced chipotle in adobo (I usually blend a whole can, then keep the puree in the freezer to use as needed)
~1 tsp brown sugar
kosher salt to taste
~1/4 tsp cinnamon
a squeeze of fresh lime juice
Wash, dry, poke with a fork, and wrap the sweet potato(es) in foil, then bake at 400 until soft. A large potato took me 1 hr and 10 minutes.
In a saucepan, heat chicken broth, chipotle, butter, brown sugar, and a pinch of salt. Simmer and reduce a bit.
Add the whole sweet potato (I just toss it in unpeeled, but feel free to peel it after roasting) and mash well.
Sprinkle with cinnamon and add lime juice and stir, adding more of anything if necessary.