These sweet potatoes are creamy, sweet and spicy (aka: trifecta of deliciousness). Plus, they're a breeze to make and super inexpensive. I'm pretty sure that wins them an instant place in the Budget Bytes hall of fame.
p.s. Chipotle peppers in adobe sauce are kind of like tomato paste. Despite their super small can size, I have yet to come across a recipe that uses even half of the can. Just freeze the rest so you don't have to buy a new can every time.
Total Recipe cost: $2.12
Servings Per Recipe: 6
Cost per serving: $0.35
Prep time: 15 min. Cook time: 10 min. Total: 25 min.
|2 med (about 2 lbs)||sweet potatoes||$1.69|
|2 Tbsp||brown sugar||$0.04|
|2 peppers||chipotle peppers in adobo||$0.20|
|to taste||salt and pepper||$0.05|
STEP 1: Peel and cut the sweet potatoes into one inch cubes. Place them in a medium pot and cover with water.
STEP 2: Bring the pot up to a boil. Continue to boil the potatoes until a fork inserts easily into the potatoes (about 7-10 minutes). Drain the potatoes in a colander and return them to the pot (turn off heat). While the potatoes are boiling, roughly chop two chipotle peppers.
STEP 3: Add the milk, butter, brown sugar and chipotle peppers to the potatoes. Mash and mix the ingredients until smooth. Taste and add salt and pepper to your liking.
Step By Step Photos
Start with two medium sized sweet potatoes. Smooth sweet potatoes with fewer indentations are much easier to peel. Because sweet potatoes are so hard when raw, smaller potatoes are easier to cut. I've had knives get stuck half way through large sweet potatoes before. BE CAREFUL!
Cut the sweet potatoes into one inch cubes.
Place the potatoes in a pot, cover with water and bring up to a boil. Check the texture of the potatoes with a fork at five minutes and then every other minute after that until the fork slides easily into the potato cubes. They must be soft in order to mash.
While the potatoes are boiling, roughly chop a couple of chipotle peppers. You can find these cans of chipotle peppers in the hispanic section of the grocery store or near the taco ingredients. Place the rest of the peppers in a freezer bag, label and freeze for later use.
Once the sweet potatoes are soft, drain them in a colander. Return them to the warm pot (with the heat turned off) and add the milk, butter, brown sugar and chopped chipotle peppers.
Mash everything together, give it a taste and add/adjust salt, pepper or any of the other seasonings to your liking.