I kind of have a mostly-love-little-hate relationship with sweet potatoes.
See here’s the thing: I love them. They taste amazing. They make me feel amazing. The health benefits are obvious and clearly defined. But for some reason the cooking of sweet potatoes always scares me, and I don’t know why. Perhaps because they are a little more fibrous sometimes than their plain Russett or Yukon Gold cousin. Perhaps it’s the funny shapes that make it hard to peel them.
I don’t know. There are things about myself that I can’t explain, but I like to pretend think that maybe that’s what makes me slightly endearing? Mysterious? Intriguing?
OK fine, it’s one of those things that makes me just a little weird. Whatever.
I’m here to tell you though, that fear of sweet potato cooking? All gone after making this recipe! And it just reaffirmed the fact that my food processor is one of my best kitchen friends ever. We will never part!
I’ve cooked with chipotle in adobo before, but for some reason could never take the plunge into buying and then using chipotle powder. Reason? No reason. Just one of those things I suppose…don’t worry, Nate has a list a mile long I’m sure of things that don’t really make sense but that I’m 100% adamant about. He’s a brave, brave man.
However chipotle powder has now found its place in my life, whipped into oblivion with boiled sweet potatoes, a little honey, and sea salt. Serve it on a plate with your fancy-schmancy foodie Thanksgiving dinner, as part of a balanced breakfast (really!), or in a tortilla with some beans. Whatever you do, I challenge you to not eat it all in one sitting. And then go out to buy more sweet potatoes to relive that glory all over again.
Dare you.
WHIPPED CHIPOTLE SWEET POTATOES
- 5-6 medium sweet potatoes
- 1/4-1/3 cup of vegetable stock
- 1 1/2 Tbsp honey
- 1-2 tsp chipotle powder
- 1 tsp sea salt
First things first, wash and peel the sweet potatoes. Cube them into about 1 to 2 inch cubes and place in a large saucepan. Cover with cool water, bring to a boil, then cover and boil for 15-20 minutes until the potatoes are very tender. Drain the sweet potatoes and add them into a large food processor. Add the honey, 1 tsp of the chipotle powder, and the sea salt. Add in 1/4 cup of the vegetable stock. Pulse the processor a few times to get things moving, then turn on low to whip until no lumps remain. Now is the time to check for seasoning – do you want a little more chipotle powder? Add it in – but be careful, that stuff is strong! Does it need more liquid? Add the rest of the vegetable stock. Whip again until smooth and serve hot any way you like!
Just a note: if you don’t have a food processor that’s fine, but I do highly recommend getting one. It MIGHT work in a blender, but I didn’t try so I can’t say with certainty that it would. And a good ‘ol hand mashing would be delicious still…just make do with what you have!
Me? Much to Nate’s chagrin I like mine spread in a tortilla and topped with beans and cheese and a little love 🙂
This is such a perfect flavor combination! I love sweet potatoes, but a more savory take on mashed sweets is so refreshing! The cinnamon and brown sugar thing gets a little old, ya know? The burrito combo reminds me of The Flying Mayan, a signature burrito where I waited tables in college. Sooo yum.
Yum! I have been wanting to make mashed chipotle sweet potatoes for a while, now seeing what you did with them I have to soon! PS I’m from Colorado too, nice to meet other CO foodies =)
You dare me hu? I think I might have to take you up on that! My favorite thing to add sweet potatoes to is risotto. I LOVE Sweet Potato Risotto. Maybe the starch on starch negates some of the healthiness of these babies or maybe their healthiness makes up for it. I don’t know. I don’t care. But I do think I’m going to try adding some chipotle to the next batch. What a great idea!
OMG, I love anything in a wrap. This looks friggin amazing!!! I love sweet potatoes they swoon me!
xxoo
Holy amazing.
I’ll take 12.
This looks like perfectly creamy goodness. Love!
Spicy + sweet combo?! Shut the front door – this is AWESOME!! 🙂
What a simple healthy recipe – love the addition of some spiciness using chipotle.
Ok Heather….seriously. Those tortillas look freaking delicious. I have sweet potato here….and I definitely know my dinner menu now. You rock! (amazing that I’m so excited for dinner….)
Looks yummy!
Mmmmm….love the black bean/sweet potato combo. Delicious!
This sounds like a wonderful combination. I have never combined sweet potato with black bean but I can imagine that I would love it. Great dish, Heather!
Ohhh! You know I’m a fan of the black beans and sweet potato combo and often do it up in a wrap with some BBQ sauce. I bet a chipotle addition would take it through the roof.
Thank you for this, because I have some s. potatoes that need to be cooked ASAP AND a can of black beans…totally making this one!
Love this!
Yum! This meals looks so simple, delicious, and satisfying. I keep hearing about the black bean/sweet potato combo, but have yet to try it.
You just made me realize that chipotles in adobo sauce is the same thing as chipotle powder as a spice. I can’t believe I didn’t put that together before! I’ve always used the powder and just recently bought the actual chipotle chilis for a recipe (pet peeve-what are you supposed to DO with all the extra chilis in the little can?!)
Anyway- these sound delicious whether they’re in a buritto or just eaten as a side by itself!
I’m glad I’m not the only one who never put two and two together:) I just store my extra chipotles in adobo in the fridge. They last for months!