Spicy Sweet Potatoes
When we married, Doug didn’t much like sweet potatoes in any form. I tried over the years to find a way he liked them and this was one of the first recipes that was a hit.
This recipe calls for chipotle peppers in adobo sauce which can be bought in a can in the ethnic aisle of the grocery store. I always open the can into my little mini-chopper and give it a few pulses. That way the peppers are chopped up and mixed into the adobo sauce. You can store the remainder of the can in the fridge for further use. It is great for adding a spicy-smokey kick to almost any recipe.
Yield: 6-8 servings *make extra for New Sweet Potato Balls
Ingredients:
2 lg sweet potato
2 tbsp chipotle pepper in adobo sauce
½ stk butter
1 tsp salt
1 tsp cinnamon
2 tsp cocoa
Instructions:
Peal and cube the sweet potato. Place them in a steamer and steam until tender. In the bowl of a food processor place the remaining ingredients and process until smooth. Add the potatoes and process. Be sure to taste for heat and salt levels before serving.
Instant Pot Lovers:
If you haven’t cooked a sweet potato in your instant pot, this is a great time to start. Small potatoes will cook on your steaming rack in about 15 minutes. Really large ones might take as much as 30-45 minutes. When they are done, they peel easily and you can mash them with a potato masher. No need for a food processor.