Chipotle Mashed Sweet Potatoes
Serves 6
5 mins prep
35 mins cook
40 mins total
These sweet potatoes are combined with fresh orange juice and orange zest for a citrus hint, yogurt and butter making them smooth and creamy, and piloncillo and chipotle chiles for a sweet and spicy kick.
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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, 10–15 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.
