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Nutrition Facts
Serving Size 1 (256g) Recipe makes 4 servings The following items or measurements are not included below: 1 chipotle chiles in adobo adobo sauce
Calories 277
Calories from Fat 54		(19%)
Amount Per Serving		%DV
	Total Fat 6.0g	9%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 189mg		7%
Potassium 806mg		23%
Total Carbohydrate 52.9g		17%
	Dietary Fiber 6.8g	27%
	Sugars 16.4g
Protein 4.0g		8%
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Thanksgiving

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Mashed Chipotle Sweet Potatoes

Recipe #293953 | 25 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: PaulaG
Mar 25, 2008

These potatoes are wonderful--thanks Rachael Ray! The recipe calls for butter and I made these quite successfully with Smart Balance spread.

SERVES 4 (change servings and units)

Ingredients

2 lbs sweet potatoes, peeled and cut into chunks
2 tablespoons butter
1/4 cup chicken stock, approximate
2 tablespoons brown sugar
1 chipotle chile in adobo, chopped (Seeded for a milder flavor.)
1 teaspoon adobo sauce
salt
fresh ground black pepper

Directions

1
Place the prepared potatoes in a large saucepan with cold water and bring to a boil; once boiling add a touch of salt and cook until tender, about 10 minutes.
2
Drain the potatoes and return to saucepan, add 2 tablespoons butter, chicken stock, brown sugar, chipotle pepper and adobo sauce.
3
Mash the potatoes until combined, I like to leave them slightly lumpy.
4
Season with salt and black pepper and serve.

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Featured Reviews for This Recipe

From: Susie D

On Mar 26, 2009

Loved these! They are excellent. There is a mild heat, a tiny bit of sweet, and just creamy goodness. I used splenda brown sugar and served with pork chops. I will defintely be making these again! YUM! Made for Spring "09 Pick a Chef.

0 people found this review helpful

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From: JHOmade

On Nov 28, 2008

Very good. A nice departure from your typical overly sugary sweet potatoes. Althought I did double the amount of butter called for and added some 1/2 and 1/2.

2 people found this review helpful

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From: puppitypup

On Jan 6, 2009

LOVED IT! Paula, these were outstanding! The mild heat from the chipolte and adobo perfectly complimented the yams. (I used yams rather than sweet potatoes, just personal preference.) This is a wonderful way to eat yams full of flavor, but not full of fat. These would be a terrific alternative to refried beans on Mexican night. Edited to say that OF THE 350 RECIPES I REVIEWED IN 2008, THIS HAS GONE INTO MY TOP 20 FAVORITES COOKBOOK.

3 people found this review helpful

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From: jerison

On Dec 18, 2008

Yum! This was a hit at our Thanksgiving - and there are so many variations that can be done to produce the same flavor combination. Thanks!

2 people found this review helpful

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