Sunday, October 5, 2008

Chipotle Sweet Potatoes a la Aylene

These sweet potatoes will make you forget about white potatoes all together. Okay, maybe not french fries or crispy hashbrowns, but at least baked and mashed. Why bother when these are so yummy and so much better for you, especially if you're South Beaching?
I'll leave it up to you to cook the sweet potatoes however you do, Aylene pokes holes in them and chucks 'em in the microwave til they're soft, but the magic happens in the chipotle crema.
It's equal amounts of mayo (yuk!) and sour cream, about 1/2 cup of each. I can't help but wonder if Greek yogurt or something would be good. . .but even with my mayo aversion, this is one of those instances where it so does not matter.
A squeeze of lime juice, salt and one chipotle chili pepper in adobo sauce (canned), and mix in a food processor. If your mouth has a death wish I suppose you could use more than one, but I don't recommend it. You want to be able to taste the other stuff and not just feel the fire.
Mash up your taters, and mix in some of the crema.
Take it a little further and use I Can't Believe It's Not Butter and mix that through, stir in some extra sharp cheddar and bake with more cheddar and green onions on top and you've got yourself twice baked sweet potatoes with the delicious crema kick.

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