Smoky Spicy Lime Sweet Potatoes

Maito's Note:

Adapted from a side dish of the winner of the 46th National Chicken Cooking Contest. Goes especially well with pork.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 2

• 3/4 lb sweet potato, peeled and cut into chunks
• 1/2 teaspoon extra virgin olive oil
• 1/8 teaspoon chipotle chile in adobo, minced (just the chile)
• 1/8 teaspoon adobo sauce (from canned chipotles)
• 1/2 teaspoon ground cumin
• 1 3/4 teaspoons lime juice
• 1/4 lime, zest of (I use a microplaner)
• salt
• fresh ground pepper

Directions:

1. Simmer sweet potatoes, uncovered, over medium heat until fork tender, about 15 minutes. If foaming occurs, skim off top of water.
2. In a bowl combine oil, chile, adobo sauce, cumin, and lime juice and zest.
3. Drain sweet potatoes, reserving 3 tablespoons of the cooking water (be careful not to burn yourself).
4. Mash sweet potatoes with cooking water. Mix spices in until well incorporated. Salt and pepper to taste, and serve.

Reviews

[sugarpea]

Very good. I thought quadrupling the chipotle and whipping until light and fluffy sent it to a sterling 5*.

[Andi of Longmeadow Farm]

Totally off the wall in taste sensation and full of goodness as well as a good packing a nutritional punch! I followed this recipe except for 2 small changes that wouldn't really change the elements of this dish. First off, I baked the sweet potato (had a slight accident and was easier for me instead of standing) and I only had lemon instead of lime. Now I know lime would of been the preferred addition, but since I won't be out of the house for a bit, I had to use what I had on hand. Either way, Dennis and my boys ate this so fast I had to quick take a picture and they shoveled the potato down. We all love chipotle and found this to go perfectly with the humble little sweet potato. Thank you, Maito! Made for *Spring Spectacular* April 2008

[KelBel]

What a unique combination of flavors. Sweet, spicy, sharp and salty. I puree a can of chipote in adobo and keep in the fridge. I used a 1/4 tsp of the puree and it made and nice spicy flavor. Great to serve with something bland because there is so much flavor in this. I think this would be good wrapped in a flour tortilla with beans and rice!