Mashed Sweet Potatoes with Chipotle in Adobo

I became curious about this dish after seeing someone mention it in a blog comment.  That post mentioned steaming, and didn't say anything about mashing them, but whatever, we're doing a Thanksgiving take here.  The idea is to start with one of the dishes that I always get off the potluck table, sweet potato casserole, and update it with this chile idea.  The result is a sweet, smokey, and warming dish that goes great with a turkey or ham dinner, and is a welcome leftover.  You have to like chiles to like this dish, and you must promise to be sparing with them.

Ingredients:

4 large sweet potatoes

2 chipotle peppers in adobo (1 pepper per 2 potatoes)

2 tsp brown sugar (1 tsp per 2 potatoes)

2 tbsp butter (1 pat per potato)

Directions:

Start a large pot to boil on the stove with enough water to cover the potatoes.  Wash and peel the sweet potatoes, and cut each into 2-3 pieces so they boil faster.  Add the sweet potatoes to the boiling water, return to boil, and boil gently for 20-30 minutes, or until soft enough to mash nicely.

While the potatoes are cooking, open the can of chipotle in adobo (I get mine in the Mexican aisle at Schnuck's or at one of the little Mexican grocers down on Cherokee--not hard to find at all).  Put your pinky in and taste a bit so you know how hot the can you got is relative to your taste--it will be hotter than you think.  Remove only what peppers you need (2) with whatever sauce comes with them, and place them in a small bowl or mortar.  If you think it's going to be too hot, start with 1/2 chile and 1/2 tsp sauce--you can easily add more later.  Mash the peppers with an ice cream scoop or pestle, and remove any skins that won't mash.  The chiles will be dispersed in the potatoes, so you don't want any big chunks.

When the potatoes are cooked, drain them well, and transfer to a bowl.  Add the butter, brown sugar, and chipotles.  Mash everything together with a hand potato masher until all the ingredients are integrated and you have a nice mash.  You're done.

I enjoy this dish about a half-cup at a time, on the side.  Due to the heat, it's not meant to be the main starch.  Hope you enjoy it more often than just the winter holidays.