This versatile recipe makes a great side dish, but also stars as a main ingredient in my Sweet and Spicy Veggie Quesadillas. The chipotle chile pepper adds smokey heat, while the maple syrup amps up the sweetness in this puree. Add a pork chop and sautéed kale to turn this side into a meal.
I like to make a double or triple batch of this Spicy Sweet Potato Puree to freeze and have on hand for fast weeknight dinners. To minimize storage space, I place the potatoes in zip-top bags and lay them flat in the freezer.
2 medium sweet potatoes, peeled and cubed
1 tablespoon maple syrup
1 teaspoon chipotle chile pepper
¼ teaspoon salt
2 tablespoons skim milk
1. In a medium saucepan, add sweet potatoes and cover with water. Bring to a boil over medium-high heat and cook for about 10 minutes, until tender.
2. Drain potatoes in a colander and return to saucepan. Reduce heat to low and mash sweet potatoes. Add maple syrup, chipotle chile pepper, salt and milk. Stir to combine and cook for a minute or two, allowing flavors to meld.
Note: For a more rustic version, use a potato masher. If you prefer a smooth, no-lump version, use a mixer.
Servings: 4 ~ Serving size: 1/2 cup