Mashed Sweet Potatoes with Chipotles and Maple Syrup
These mashed sweet potatoes are a great side dish for chicken, steak, or anything else. Sweet potatoes are generally looked at as a fall and/or winter vegetable, but they are delicious all year long. You can use sweet potatoes whenever you use regular potatoes…with a couple of adjustments. DO NOT boil sweet potatoes. Sweet potatoes aren’t as starchy as regular potatoes and can become waterlogged if submerged in water. Steaming the sweet potatoes is the trick to making light, fluffy, mashed sweet potatoes.
These mashed sweet potatoes will be good if you use a regular potato masher, but I have to recommend using a ricer. A ricer will provide a much more even texture that will make these potatoes lighter and fluffier than you can ever get with a masher. Do not over mix these potatoes. As soon as the chipotles and maple syrup is mixed in, put the potatoes in a bowl and leave them alone. Over mixing will make the potatoes heavy and dense.
Sweet potatoes can handle a lot of spice and sweetness so don’t be afraid to experiment. You don’t have to use chipotles and maple syrup. Other spices to try: cinnamon, allspice, nutmeg, ginger. Other sweet ingredients: orange, lemon, brown sugar, honey.
4 large sweet potatoes
4 Tbsp Butter
2 whole chipotle chiles in adobo minced finely
1 tsp of the adobo sauce
¼ cup of maple syrup (Use real maple syrup.)
Salt and pepper to taste
- Peel and dice the sweet potatoes into half inch chunks.
- Add about an inch of water to a large pot and bring to a boil. Lower the heat to a simmer and add a steamer basket and the potatoes.
- Cook the potatoes for 15 to 20 minutes until they are fork tender.
- Mash with a potato masher, or even better a potato ricer.
- Add the butter, the chipotle chiles, and the maple syrup and stir to combine.