Recipe: Sweet Potatoes with Chipotle and Lime

[VictoriaL]

I made this to take to a party last night and it was a hit-- nothing was left over! It's incredibly easy and the combinations of flavors are so delicious (it turned out a tad on the spicy side, which luckily was okay for everyone). Thanks to KelLeg, who inspired this:

* Exported from MasterCook *

Mashed Sweet Potatoes with Chipotle and Lime

Recipe By : Vicci
Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds sweet potato
1 tablespoon butter -- melted
1/2 teaspoon salt
1/4 teaspoon white pepper
1 whole canned chipotle pepper in adobo sauce -- plus 1/2 teaspoon of the adobo
1 1/2 tablespoons fresh lime juice
grated lime rind -- from 1/2 lime
2 teaspoons dark brown sugar
2 tablespoons skim milk

Steam whole, unpeeled sweet potatoes until fork-tender. Cool.

Preheat oven to 375F.

Peel sweet potatoes and cut into 1" chunks. Place in a large bowl. Mince chipotles very finely. Add the chilis and the rest of the ingredients to the bowl and mash I used an electric hand mixer). Spoon into a covered casserole dish that has been coated with cooking spray and bake for 20 minutes, or until heated through.
- - - - - - - - - - - - - - - - - - -

Per serving: 198 Calories (kcal); 2g Total Fat; (10% calories from fat); 3g Protein; 42g Carbohydrate; 5mg Cholesterol; 219mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

[BethR]

Thanks! This looks really good. It's now on my list to make this week.
Beth

[Natasha]

Looks great, Vicci. I'll have to try it! Thanks :)

Natasha

[VictoriaL]

I found the scrap of paper with my notes from making the sweet potatoes this morning (under the kitchen table!) and I guess that I shouldn't rely totally on my memory... :rolleyes:

Nothing major, I just decreased the sugar from 1 Tablespoon to 2 teaspoons, and added 2 Tablespoons of skim milk to help with the whipping. I've made the corrections to the recipe above.

[catbatty]

Oooh thanks! I'm not a sweet potato fan unless they are doctored up and boy-oh-boy this sounds SO good! I'm always looking for spicy and lively new recipes to try. Thanks!!

[PoppyJ]

How did you steam your sweet potatoes and how long did it take you? This recipe sounds great!

[VictoriaL]

Originally posted by PoppyJ
How did you steam your sweet potatoes and how long did it take you? This recipe sounds great!

Years ago, I bought a dutch oven/steamer combo because it was on sale (???) and have used it once. :o So, I dug it out to steam the potatoes. The 11 potatoes fit in it nicely (perhaps this is why I bought it?!). I scrubbed them, put about 4" of boiling water in the bottom of the steamer, put the potatoes in the basket, covered, and cooked. After the water came to a boil, it may have been about 20 minutes before they were tender, but this is a guess since I was baking bread and a cake at the same time (multitasking my way!).

I'm sure that you could also bake the potatoes. I just wouldn't peel and cut them, then steam them since I find that the potatoes tend to absorb too much water when cooked that way.

[Chocolate Rose]

We had these for dinner tonight. Thanks for posting! YUM!! (And, that's from a person who usually doesn't like sweet potatoes).

I stuck my potatoes in the oven to steam and then needed the oven for something else. So, I finished them up in the microwave. They turned out just fine. The skins slipped right off. Next time, though, I will cut back a bit more on the chipotles. WHEW!!

[VictoriaL]

Originally posted by Chocolate Rose
We had these for dinner tonight. Thanks for posting! YUM!! (And, that's from a person who usually doesn't like sweet potatoes).

I stuck my potatoes in the oven to steam and then needed the oven for something else. So, I finished them up in the microwave. They turned out just fine. The skins slipped right off. Next time, though, I will cut back a bit more on the chipotles. WHEW!!

Spicy, eh??? ;) Gotta love those chipotles (in moderation, of course!)

[KelLeg]

I'm so glad you liked these! This is one of my ALL TIME favorite CL recipes. As I said on another post, it is one of my most requested recipes.

[VictoriaL]

Originally posted by KelLeg
I'm so glad you liked these! This is one of my ALL TIME favorite CL recipes. As I said on another post, it is one of my most requested recipes.

Wow, I didn't even know that it was a CL recipe! I searched and found a few similar, but nothing that excited me. I'd like to know how your recipe compares. I requested it, but apparently you didn't get the message in time to send me your recipe so I could make the potatoes for the party last Friday (I cancelled the pm last night when I found out, through "message tracking", that it hadn't been picked up yet). If you have the time, let me know how your version compares to mine! :D

[Linda in MO]

Is this it?

* Exported from MasterCook *

Chipotle Mashed Sweet Potatoes

Recipe By :Cooking Light Magazine. October 2002. Page: 178.
Serving Size : 8 Preparation Time :0:00
Categories : Sweet Potatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds cubed peeled sweet potato
1/2 cup half-and-half
3 tablespoons butter, softened
2 tablespoons fresh lime juice
1 can (7-ounce) chipotle chiles in adobo sauce
1/2 cup packed brown sugar
3/4 teaspoon salt
3/4 teaspoon ground cinnamon, divided

1. Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

2. Drain and return potato to pan. Add half-and-half, butter, and juice; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly.

3. Remove 2 chiles from can and chop; reserve remaining chiles and adobo sauce for another use. Stir chopped chiles, brown sugar, salt, and 1/2 teaspoon cinnamon into potato mixture. Sprinkle with 1/4 teaspoon cinnamon. Yield: 8 servings (serving size: about 2/3 cup).

[stacy7272]

I was wondering if the Mashed Sweet Potatoes with Chipotle and Lime would be good for Thanksgiving or if I should stick to a sweeter version?

[KelLeg]

Thanks, Linda in MO! That is the recipe I use. I didn't even realize that yours was different, VictoriaL, except I thought the name was different. Sorry I didn't get the CL recipe to you. My computer was unhooked over the last few days or so. I would urge you to try it. It sounds similar. Also, I use a food processor to mix it all together and to "mash" the potatoes.

Stacy, I don't think I would serve these for Thanksgiving unless your group likes a very non-traditional holiday. I love several of the CL sweet sweet potato recipes. The one with pecan streusel is really good, if my memory serves me correctly.

[stacy7272]

Thanks for the feedback KelLeg. I guess I'll make a different sweet potato dish. I know the streuseled one you're referring to since I make all the sweet potato dishes that CL publishes! That one is good. I'm hoping they have a good one in this November issue - if not I may go back to the streuseled recipe.

[Natasha]

I made these today, without the brown sugar and with a dash of cream instead of the milk and butter. Very tasty. Thanks again :)

Natasha

[LaurenP]

Very Good!

[mizqueen]

These sweet potatoes sound scrumptious, but I have a question. Is everyone talking about yams (purple on the outside, orange inside) or
true sweet potatoes (tan on outside, white inside)? Our stores sell both and I'm never sure which to use as they are so different. The few recipes I've done, I've used yams.

[KelLeg]

I usually use sweet potatoes, but I think they are pretty much interchangeable.

[Grace]

We don't really have yams in this country. They come from South America and are different from sweet potatoes. It seems you have a couple of different varieties of sweet potatoes (the purple outside/orange inside ones sound like garnets - not sure about the white ones?). In any case, I think it would be personal preference. Whichever ones you like better. I personally would use more orangey ones over white ones because of the better nutrition, but if the white ones tasted better, I'd probably go with those anyway.

Here is a link to an article that tells about the difference between them with pictures:

http://homecooking.about.com/library/weekly/aa112497.htm