Chipotle chile pepper adds smokey heat, while the maple syrup amps up the sweetness in my Spicy Sweet Potato 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 avoid taking up too much storage space in your freezer, store the potatoes in zip-top bags and lay them flat. When you’re ready to serve them again, just defrost the bag in your refrigerator before heating.
2 medium sweet potatoes, peeled and cubed
1 tablespoon maple syrup
1 teaspoon chipotle chile pepper
¼ teaspoon salt
2 tablespoons skim milk
- 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.
- Drain potatoes in a colander and return to saucepan. Reduce heat to low and mash sweet potatoes with a potato masher (for a more rustic version) or use a mixer (for a smooth, no-lump version). Add maple syrup, chipotle chile pepper, salt and milk. Stir to combine and cook for a minute or two, allowing flavors to meld.