Here’s a fun way to add a big splash of color to your plate.
The first time I added chipotle chili to sweet potatoes was to make veggie burgers. The combination of naturally sweet and naturally smoky & spicy brought out the best of both ingredients. I knew it was blend of flavors I would come back to again and again.
Mashed potatoes are a real treat, especially outside of the holidays. Making mashed sweet potatoes adds a big helping of color to any meal which means a pile of delicious nutrients are coming to dinner. I like to stick with the plan to eat the rainbow multiple times a week so I don’t need to keep track of a long list of vitamins, micronutrients, macronutrients, and other good-for-you components in the food I eat.
Not that I don’t like to geek-out on nutritional details from time to time. If you also like to dive into the minutia of your dinner plate, you’ll enjoy the infographic I found over on health.clevelandclinic.org, White Potatoes vs. Sweet Potatoes: Which Are Healthier?
As for this recipe, the warm smoky heat of chipotle chilis is a perfect pairing for the natural sugar in sweet potatoes. Its complex spice is balanced by the tang of Greek yogurt but the heat can increase quickly. If you aren’t sure, start with a small amount of chili, it is easier to add more heat than to subtract. You may add additional yogurt if the heat from the chilis is too much.
With it’s simple list of ingredients, this approach to mashed potatoes can be whipped up on a weeknight or dressed up for a holiday dinner. And, if you have leftovers, why not bring the recipe full circle and turn your mashed sweet potatoes into veggie burgers.
- 2 lbs of sweet potatoes or red garnet yams, peeled and chopped into 2 ½ inch chunks
- 1 tbsp butter
- 1 canned chipotle chili, finely minced
- 1 tsp adobo sauce - from the chili can
- ½ cup plain non-fat Greek yogurt
- ¼ tsp Kosher salt
- Fill a large soup pot with enough water to cover the chopped sweet potatoes by several inches (about 8 cups) and a couple pinches of salt. Alternately, you may steam the sweet potatoes. Bring the water to a boil then carefullyb add the sweet potatoes.
- Cook the potatoes in the boiling water until they soften, approximately 15-20 minutes, you should be able to easily slide a fork into and out of a large piece of potato. Remove smaller pieces first if needed. Once cooked, drain the potatoes through a sieve and discard the water.
- Place the softened potatoes in a large mixing bowl. Use a fork to mash the potatoes with the butter, minced chili and adobo sauce. Then continue mashing or use an electric beater to whip the yogurt and salt into the potatoes until everything is smooth and creamy. Add additional salt as desired.