Yes Dear Readers, it’s true. I’m basically sharing with you today a recipe for mashed potatoes. Maybe next week we’ll get into boiling water. Water is vegetarian, right? Vegan even!
Still, this is a little more than boil a potato, mash it and eat it. It’s a little more, but not much. Simple preparation, yes. But the smoky, spicy chipotle pepper and the sweetness of the sweet potato: kind of perfect.
I made these a few times and ended up freezing some and just so you know, they freeze well. So if you misjudge how much Chipotle Smashed Sweet Potatoes you should make and have some leftover, you can pretend you meant to make too much because you intended to freeze some all along. I intended to share these in a two-for-one post alongside a recipe for tofu in Ranchero sauce. Alas, I wasn’t thrilled with the tofu outcome on two different tries, so decided to go ahead and bring forth the potatoes and keep trying with the tofu. If anyone has any tried and true Ranchero sauce recipe, give me a jingle.
I used two medium orange-fleshed sweet potatoes (often labeled yams at the market) and two white sweet potatoes for this. Just because. There’s no real reason to do so. You could use all orange-fleshed but I wouldn’t use only white-fleshed sweet potatoes because they’re a little less flavor-dense. They’re also not as creamy. I think the orange-fleshed stands up to the adobo sauce better than would the white-fleshed alone. And, the smashed spuds won’t be orange unless you use the orange-fleshed potatoes. Duh.
- 4 medium Sweet Potatoes (orange-fleshed or combination of white and orange-fleshed)
- 1 to 2 whole canned chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce
- 1/4 cup coconut milk (unsweetened)
- 2 tablespoons finely chopped cilantro
- Salt to taste
Preheat over to 400 degrees F. Scrub the potatoes and prick each in several places with a fork. Place on a baking sheet and roast in oven until very soft, about 45 minutes to an hour.
Remove the potatoes from the oven and cool until you can handle them without burning off your fingers. Slice the potatoes in half and scoop out the flesh into a bowl.
Mash the potatoes, then add the the coconut milk and mash into the potatoes.
Slice the chipotle pepper in half lengthwise and remove the seeds. Place the pepper in a bowl and mash with a fork until it's paste-like.
Add the mashed peppers to the potatoes along with a tablespoon of of the adobo sauce and mix well into the potatoes.
Taste - and if you want your potatoes spicier, add more adobo sauce or more pepper-paste.
Add salt to taste (the adobo sauce has some salt, so you may not need any).
To serve, top with cilantro.