Chipotle Mashed Sweet Potatoes

August 11, 2006

Chipotle Mashed Sweet Potatoes

Chad Weiler, TCSA

4 medium sized sweet potatoes or 2 large cut into cubes
4 oz of plain goat cheese
1-2 chipotle chiles in adobo chopped finely (depends on your heat needs)
2 tsp of the adobo sauce
approx. 2 tbsp butter
1/4 cup of milk

1. Boil the potatoes in salted water until fork tender and drain *
2. Place potatoes and all of the ingredients in a bowl and mash with a potato masher or electric mixer
3. Season with salt and pepper and add more milk if consistency is not to what you desire

The sweetness of the potatoes, the heat/smokiness from the chiles, and the tang from the goat cheese are wonderful. I usually leave the potato skins on.

Variations: Instead of using plain goat cheese and the chipotle chiles you can substitute the chipotle goat cheese

*Mashed Potato Tip: To avoid runny mashed potatoes after you drain them return them to the pot over high heat and boil off any excess water. Of course you must be vigilant because you could scorch your potatoes. You will know the water is gone when you here the hissing stop. Usually takes 2-5 minutes.

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