Mashed sweet potato with Chipotle (Puré de camote con chipotle)
This mexican side dish consists of mashed sweet potatoes, chipotle chiles, pecan and sour cream; it is usually served for Thanksgiving. Naturally the hotness of this side dish can be adjusted to taste by varying the amount of chipotles used. Alternatively in Mexico this recipe with sweet potatoes is also frequently made by combining pumpkin, or only with sweet potatoes, as explained here. The interesting thing when serving this dish to people experimenting with mexican food for the first time is these will look like regular mashed potatoes with carrots; they are in for a surprise!
Mashed sweet potato with Chipotle
Ingredients:
* 3 lb. sweet potatoes (about 5 big potatoes), peeled and cut in 1/2 inch cubes
* 3/4 cup sour cream
* 2 tablespoons brown sugar
* 1 cup shredded orange cheddar cheese
* 2 chipotle chiles in adobo, seeded and finely chopped
* 3/4 cup pecans chopped, toasted as per procedure below
Preparation:
1) Toast the pecans not only gives them an attractive color, it also enhances their flavor and texture by making them crispy. To toast the pecans scatter them on a shallow baking dish and bake at 350 ° F for 8 to 10 minutes or until slightly toasted, mixing them from time to time.
2) Put the potatoes in large pot, with enough water to cover them. Bring the water to a boil and cook for 20 minutes or until the potato cubes are tender; drain.
3) Mash the potatoes in a large bowl; add sour cream, sugar, cheese, chopped chipotle chiles and mix; beat until fluffy.
4) Pour the puree into a serving bowl. When serving your mashed sweet potatoes with chipotle, sprinkle each portion with toasted pecans, serve immediately.
