“ATK: This recipe can be easily doubled and prepared in a Dutch oven; increase the cooking time to 40 to 50 minutes.”
IngredientsNutrition2 lbssweet potatoes, peeled and sliced 1/4 inch thick6 tablespoonswater4 tablespoonsunsalted butter, cut into 4 pieces2 teaspoons canned chipotle chiles in adobo, minced1 teaspoonsugar1 teaspoonsalt1⁄2 teaspoonpepper2 tablespoons minced fresh chives (optional)1 teaspoon grated lime zest (green part only)
DirectionsCombine potatoes, water, butter, chipotle, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in large saucepan. Cover and cook over medium-low heat, stirring occasionally, until potatoes crumble easily when poked with paring knife, 25 to 30 minutes.Remove from heat. Using potato masher, mash potatoes thoroughly until smooth and no lumps remain. Stir in chives, if using) and lime zest. Season with salt and pepper to taste. Serve.
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