CHIPOTLE SMASHED SWEET POTATOES
Steps:
- Put the sweet potatoes in a steamer basket and put the steamer in a large pot of simmering water that is 1 inch from the bottom of the basket. Cover and steam over medium-high heat for 20 minutes, or until the sweet potatoes are fork-tender.
- Remove the steamer basket, pour the water out of the pot and dump the sweet potatoes into the pot. Add the butter and salt and mash with a potato masher. Add the chile and sauce and continue mashing to combine. Serve immediately.
Nutrition Facts : Calories 152 calorie, Fat 7 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 952 milligrams, Carbohydrate 23 grams, Fiber 4 grams, Protein 3 grams, Sugar 3 grams
CHIPOTLE MASHED SWEET POTATOES
Punch up your usual potato side dish with this colorful recipe, inspired by authentic Mexican ingredients.
Provided by By Yvette Marquez
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- 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.
- Add butter, crema Mexicana, chipotle, salt, and pepper to potatoes and mash with potato masher. Serve warm.
Nutrition Facts : ServingSize 1 Serving
CHIPOTLE SMASHED SWEET POTATOES
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
- Place the sweet potatoes on the prepared sheet pan and pierce each potato 4 times with a small knife. Roast for 1 to 1 1/4 hours, until very tender inside when tested with a knife. Set aside until cool enough to handle. (Leave the oven on.) Peel the potatoes, discard the skins and place the potatoes in the bowl of an electric mixer fitted with the paddle attachment.
- Meanwhile, place the milk, cream, chipotle chile and adobo sauce in a small saucepan. Bring to a boil, lower the heat and simmer for 5 minutes. (It might look curdled.)
- With the mixer on low speed, add the chipotle-milk mixture to the sweet potatoes. Add the maple syrup, butter and 1 tablespoon salt. Mix until the potatoes are coarsely pureed. Pour into a 9-by-12-by-2-inch oval oven-to-table baking dish and bake for 30 minutes, until heated through. Sprinkle with salt and pepper and serve hot.
- Make ahead: Prepare the sweet potato mixture, spoon it into the baking dish, cover and refrigerate for up to 3 days. Bake at 350 degrees F for 40 to 45 minutes, until hot.
CHIPOTLE SMASHED SWEET POTATOES
Steps:
- Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt and continue mashing to combine. Serve immediately.
Nutrition Facts : Calories 152 calorie, Fat 7 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 1003 milligrams, Carbohydrate 23 grams, Fiber 4 grams, Protein 3 grams, Sugar 3 grams
CHIPOTLE SMASHED SWEET POTATOES
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 2h
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
- Place the sweet potatoes on the prepared sheet pan and pierce each potato 4 times with a small knife. Roast for 1 to 1 1/4 hours, until very tender inside when tested with a knife. Set aside until cool enough to handle. (Leave the oven on.) Peel the potatoes, discard the skins, and place the potatoes in the bowl of an electric mixer fitted with the paddle attachment.
- Meanwhile, place the milk, cream, chipotle chile, and adobo sauce in a small saucepan. Bring to a boil, lower the heat, and simmer for 5 minutes. (It might look curdled.)
- With the mixer on low speed, add the chipotle-milk mixture to the sweet potatoes. Add the maple syrup, butter, and 1 tablespoon salt. Mix until the potatoes are coarsely pureed. Pour into a 9-by-12-by-2-inch oval oven-to-table baking dish and bake for 30 minutes, until heated through. Sprinkle with salt and pepper and serve hot.
CHIPOTLE MASHED POTATOES
Garlicky mashed potatoes with a delicious spicy kick of chipotle!
Provided by laura V
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Bring water to a boil in a medium saucepan. Add potatoes and cook over medium heat, stirring once in a while, until easily pierced with a fork, 20 to 30 minutes. Drain.
- Place chipotle pepper and garlic in a food processor; process until minced. Add potatoes and process until mostly smooth. Add milk, cilantro, butter, and salt. Mix until combined but a few lumps remain.
Nutrition Facts : Calories 213.9 calories, Carbohydrate 34.7 g, Cholesterol 17.7 mg, Fat 6.6 g, Fiber 4.4 g, Protein 5 g, SaturatedFat 4.1 g, Sodium 374.7 mg, Sugar 3 g
CHIPOTLE MASHED SWEET POTATOES
From Cooking Light. Per 2/3 cup serving: 264 calories, 6.4 g fat, 3 g protein, 49.4 g carb, 4.4 g fiber, 19 mg cholesterol.
Provided by ratherbeswimmin
Categories Yam/Sweet Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Put sweet potatoes in a saucepan; add water to cover; bring to a boil.
- Lower heat and simmer 15 minutes or until tender.
- Drain and return potatoes to pan; add in half-and-half, butter, and juice; mash to desired consistency.
- Cook 2 minutes or until thoroughly heated, stirring constantly.
- Take 2 chilies out of the can and chop them; reserve remaining chiles and sauce for something else.
- Stir chopped chilies, brown sugar, salt, and 1/2 teaspoon cinnamon into potato mixture.
- Transfer mixture to a serving bowl and sprinkle remaining cinnamon over the top.
- Serve immediately.
Nutrition Facts : Calories 233.6, Fat 6.1, SaturatedFat 3.8, Cholesterol 17.1, Sodium 344.2, Carbohydrate 43.2, Fiber 4.4, Sugar 19.4, Protein 2.8
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- Preheat the oven to 350° and set an oven rack in the middle position. Line a large rimmed baking sheet with foil. Prick each potato several times with a fork and transfer to the baking sheet. Bake the potatoes until tender, 60 to 75 minutes; turn the potatoes over halfway through baking. Let cool slightly, then peel the potatoes and discard the skins.
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