Ingredients
2
large sweet potatoes, peeled and cubed
1
3" stick cinnamon, preferably Mexican canela
2
tablespoons unsalted butter
1/4
cup crema Mexicana
1
chipotle pepper in adobo sauce, minced
1/2
teaspoon salt
1/8
teaspoon ground pepper
Preparation
Place cubed potatoes and cinnamon stick in a 5-quart pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain water and discard cinnamon stick and return to the pot.
Add butter, crema Mexicana, chipotle, salt, and pepper to potatoes and mash with potato masher. Serve warm.
