Mashed Sweet Potatoes with Infused Chipotle
|Sweet potatoes||4 Large|
|Butternut squash||1 Small|
|Light brown sugar||1 Tablespoon|
|Heavy cream||1 Cup (16 tbs)|
|Chipotle pepper in adobo||1|
|Cooking liquid||1⁄8 Cup (2 tbs)|
Peel and quarter the sweet potatoes and the squash. Place in a pot with the brown sugar. Cover with water and bring to a boil. Cook for about 20 minutes until tender.
Place the cream in a small pan. Add the chipotle pepper and bring to a soft boil. Remove from heat.
Place the cooked vegetables in a bowl. Add about 1/8th cup cooking liquid and the butter. Strain in some of the cream – start with ½ a cup and add more if needed. Make sure to squeeze the chipotle well to get its entire flavor.
Mash the vegetables with a potato masher or whip with a handheld beater.
Serve as a side for your favorite food! Enjoy!
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Calories 506 Calories from Fat 251
% Daily Value*
Total Fat 29 g44%
Saturated Fat 17.7 g88.7%
Trans Fat 0 g
Cholesterol 98.3 mg32.8%
Sodium 137.5 mg5.7%
Total Carbohydrates 62 g20.7%
Dietary Fiber 9 g36.1%
Sugars 15.1 g
Protein 6 g11.8%
Vitamin A 929% Vitamin C 86%
Calcium 19.6% Iron 14%
*Based on a 2000 Calorie diet