Skip to content

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and you will receive our stories in your inbox.

Mashed sweet potatoes with chipotle

Posted in Food

I can’t quite remember at what point chipotles entered my awareness. Certainly, I didn’t taste them before I came to the United States. Now, I am convinced they make everything taste better, from mac and cheese to hummus and even chocolate truffles.

Chipotles are none other than smoke-dried jalapeños. As chilis go, they are not extremely hot, just the right amount of burn in your mouth. And then there is the smokiness, their distinguishing trait, that imparts an unmistakable flavor to anything they touch.

Chipotle peppers come in small, inexpensive cans that last forever, because a bit goes a long way. Once I open the can, I transfer them to a jar that will live in the back of my refrigerator and will be retrieved every time I run out of ideas on how to flavor a particular dish. Last night, for instance, I had roasted some sweet potatoes – not one of my favorite starches but very popular in my household – and I decided to mash them and add chipotles to them. Voila: from boring roasted potato to a delicious side dish I could probably subsist on.

If you live in a country where chipotles might be hard to come by, it is worth seeking them out: you will need a small can of chipotle peppers in adobo sauce.

To make enough mashed potatoes for about 4 people, roast a couple of sweet potatoes, wrapped in foil, for about 60 to 90 minutes, until the potatoes are soft when poked with a fork. Let cool.

Cut the potatoes in half and spoon out the flesh, placing it in a saucepan. Mash it with a fork or a potato masher. Add a couple of knobs of butter, about a glass of milk, salt and pepper, and half a teaspoon of chipotle peppers. Mix thoroughly with a wooden spoon and taste. Adjust by adding more chipotle if you like it spicier. Serve immediately.

 

Share on Facebook

9 Comments

  1. Chipotle, what’s chipotle

    April 9, 2017
    |Reply
  2. I will definitely pick some cans up on my next market run. Adding to sweet potatoes sounds divine!

    March 30, 2017
    |Reply
  3. silvia
    silvia

    Boring roasted potatoes? Boring roasted potatoes ??? Did you really mean boring roasted potatoes? ???

    March 30, 2017
    |Reply
    • What can I tell you? I don’t much care for roasted sweet potatoes.

      March 30, 2017
      |Reply
  4. I only discovered chipotles a couple of years ago thanks to my late Texan friend Richard, and have loved them ever since. I also buy them dried, to make homemade chipotles in adobo sauce, to grind to make chipotle powder, or to soak and then use in chilli con carne. Love the smoky flavor, and I bet it works really well with the sweetness of the potatoes.

    March 30, 2017
    |Reply
    • Wait a second: are you talking about the Richard who had a blog and visited you in Holland???

      March 30, 2017
      |Reply
      • Yes, except that I visited him in Texas instead of the other way around. Before We had ever met in person, he FedEx’ed me a box full of chiles.

        March 31, 2017
        |Reply
        • Now I do remember! I am pretty sure you wrote about it on your blog but these days it’s more what I forget than what I remember. Sad all the same.

          March 31, 2017
          |Reply

Got some thoughts? We would love to hear what you think

%d bloggers like this: