Ingredients
3
lb sweet potatoes, peeled, cubed
1
teaspoon salt
1/2
cup butter, cut into pieces
1
to 2 tablespoons finely chopped chipotle peppers in adobo sauce (from 7-oz can)
1/4
cup whipping cream
Salt to taste, if desired
Preparation
In 4-quart Dutch oven, place sweet potatoes and enough water to cover; add 1 teaspoon salt. Heat to boiling over high heat; reduce heat to medium. Cook 10 to 15 minutes or until tender. Drain, reserving 1/2 cup water.
Return potatoes to Dutch oven. Add butter, chipotle peppers and whipping cream; mash with potato masher, adding reserved water, a little at a time, until potatoes are desired consistency. Season with salt.
