Begrudgingly, I am coming to accept that this year, summer is never going to come. While it got warm, it never really got hot. The sun graced us with its glorious rays for a few weeks, but more often than not my beacon of summer was hiding behind a dreary, gray marine layer. Now the days are getting shorter, the nighttime temps are cooling and it is raining. Today I admitted defeat and actually... put on socks. Not that it was really that cold, I can't really complain at 65º, but it's wet and I had school volunteer duty, so the flip flops stayed on the shelf and out came the socks and real shoes.
With the rain falling and my outside grill less of an option, I had to resort to inside cooking. On the bright side though, one of the benefits of this cool, rainy day is comfort food... cookies baked fresh and eaten warm with a cup of coffee for our afternoon snack and mashed sweet potatoes as our vitamin rich side for dinner. Cooking Light's Chipotle Mashed Sweet Potatoes has been a favorite of mine for years and allows me to have my mashed sweet potato comfort with a fresh, sunny disposition. Even my "I don't really like veggies" husband will eat them this way. Fresh with lime and spice of the chipotle peppers these creamy potatoes are sure to brighten up any dreary day!
Chipotle Mashed Sweet Potatoes
adapted from Cooking Light
2 1/2 pounds cubed and peeled sweet potato
2 Tbs half-and-half or milk
1 Tbs butter, softened
2-3 Tbs fresh lime juice
2-3 chilis from a can chipotle chiles in adobo sauce
1 Tbs packed brown sugar
3/4 teaspoon salt
Sprinkle of paprika for garnish
Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
Drain and return the potatoes to pan. Add the half-and-half or milk, butter, and juice; mash to desired consistency (I like to leave mine a bit chunky!). Cook 2 minutes or until thoroughly heated, stirring constantly.
Remove 2 chiles from can and chop; reserve remaining chiles and adobo sauce for another use. Stir chopped chiles, brown sugar, and salt into the potato mixture and spoon into a serving bowl. Sprinkle with paprika for garnish.
Alternatively, spoon the prepared potatoes into an ovenproof serving dish and heat at 375º for about 20 minutes before serving.
Note: adjust the lime and chiles to taste.