Chipotle Mashed Sweet Potatoes Recipe

Jenna Sparks Facebook Twitter LinkedIn

Makes 6 to 8 servings

This fall side dish marries sweet potatoes with orange juice and zest for a hint of citrus, yogurt and butter for a smooth and creamy consistency, and piloncillo and chipotle chiles for a

sweet and spicy kick. It is a natural addition to a Thanksgiving menu, but it is also quick and easy enough to make whenever you crave bold, complex flavors in a single dish.

orange juice½ cup plain Greek yogurt2 chipotle chiles in adobo sauce, minced, plus 1 tablespoon adobo sauce¼ cup packed grated piloncillo or dark brown sugar1 teaspoon pure vanilla extract1

teaspoon saltPomegranate seeds, for garnish

Preheat the oven to 350°F. Butter an 8-inch square oven-to-table baking dish.

In a large saucepan or a stockpot over high heat, combine the sweet potatoes with water to cover and bring to a boil. Reduce the heat to medium and cook, uncovered, until tender, 10 to 15

minutes. Drain the potatoes into a colander and then return them to the pan.

Add the orange zest and juice, yogurt, 3 tablespoons of the butter, chipotle chiles and adobo sauce, piloncillo, vanilla and salt to the potatoes. Using a potato masher, mash the potatoes,

mixing them well with all the other ingredients, until smooth. Spoon the potato mixture into the prepared baking dish, spreading it evenly. Cut the remaining 2 tablespoons butter into small

bits and dot the top. Bake the potatoes until heated through and the top is slightly darker, about 20 minutes. Remove from the oven, sprinkle with the pomegranate seeds, and serve hot.

Note: The sweet potato mixture can be made up to three days in advance, spooned into the buttered baking dish, covered and refrigerated. Bake directly from the refrigerator in a preheated

350°F oven until heated through, 30 to 35 minutes. Serve as directed.

French Onion Greek Yogurt Dip from Skinnytaste Simple: Easy, Healthy Recipes with 7 Ingredients or Fewer by Gina Homolka

Lemon Buttermilk Fried Chicken Drizzled with Honey from The Ranch Table: Recipes from a Year of Harvests, Celebrations, and Family Dinners on a Historic California Ranch by Elizabeth Poett

Go Off, Brisket from The Friendsgiving Cookbook: 50 Recipes for Hosting, Roasting, and Celebrating with Friends by Taylor Vance

Downy Pumpkin Bundt with Maple Cream from Bake Smart: Sweets and Secrets from My Oven to Yours by Samantha Seneviratne

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