I’ve based this recipe on Alton Brown’s recipe. Not much changes, it’s literally quite simple, but I might add the teeeeeeeeniest tinnnnnnniest bit of extra adobo sauce for added flavor. And when looking for chipotles you’ll find them in a can packed in sauce, referred to as “chipotles in adobo”. You will always find a few cans in our pantry. Oh, that sounded like I was giving you our stash, didn’t it? I wasn’t. You’ll have to buy them yourself.
Ingredients:
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons unsalted butter (you can use salted, it’s fine, just taste as you go along so you don’t oversalt!)
- 1 whole canned chipotle peppers in adobo sauce, chopped
- 1 teaspoon of the adobo sauce from the can
- 1/2 teaspoon salt (if using unsalted butter, see above)
Directions:
Put the potatoes in a saucepan, cover with water, and bring to a boil. Reduce the heat and simmer for about 15 minutes until tender and cooked. Drain and return the potatoes to the pan and add butter, peppers, adobo sauce, and salt, if needed. Mash them up well, mixing ingredients.
Serve immediately. So simple.
