I love sweet potatoes! I love them in pie. I love them roasted. And I really love them mashed. Steamed, mashed sweet potatoes are something I’ve only been making for a few years because for some reason it had not occurred to me until recently that I can peel them and steam them just like white potatoes. I know. Mind blown. Now instead of patiently (or not so patiently) waiting an hour or more to get my hands on some sweet potato goodness, I can have them on my table in less than 30 minutes.
Roasting sweet potatoes is still an excellent way to get intense sweet potato flavor, and if I’m making a sweet potato pie or I just want to eat a sweet potato straight out of its skin, that’s still the way I go. However, I am quite on board with the ease of giving them a quick peel and a quick steam and having them all fluffy and mashed and on the table by the time I finish the rest of the meal. I can’t tell you how many times I’ve stood by the oven waiting for the sweet potatoes to finish up. For some reason they always seem to take longer than I think they will! But no more. Evenly diced sweet potatoes = a short, standard cooking time.
I know a lot people like to add brown sugar and other sweeteners to sweet potatoes, but I find them sweet enough already! Which is why I like my sweet potatoes paired with smoky, spicy chipotles. Chipotles in adobo sauce are a great ingredient to have on hand, both for these potatoes and for my Beer Braised Pulled Chicken Tacos. Here it provides that lovely bit of kick the potatoes need to balance them out. This is a side dish to enjoy all year round, and the combo has an enthusiastic thumbs up from the entire family. If my daughter loves it, you can’t go wrong. 🙂
– Happy Eating, Annemarie
- 2 lb sweet potatoes, peeled, 1½ inch dice
- 2 tbsp unsalted butter
- ¼ cup (2 oz) heavy cream
- ½ tsp kosher salt
- 1 chipotle pepper in adobo sauce, seeded
- 1 tbsp adobo sauce
- fresh chopped parsley, optional
- Put diced sweet potatoes into a steamer basket and steam until tender, about 15 minutes. (Alternately, put sweet potatoes into a pot of cold water and bring to a boil; reduce heat to a simmer and cook until tender.)
- In a large bowl or the emptied bottom pot of the steamer, combine the sweet potatoes, butter, cream, and salt. Mash the potatoes until they are mostly smooth but still have some texture.
- Finely mince the chipotle pepper until it's almost a paste. Add the chipotle and the adobo to the potatoes and mix in.
- Transfer the potatoes to a serving dish and top with parsley if desired.