My husband and I are creatures of habit. We like soup and salad for lunch on Sunday afternoons. We eat hummus, rice crackers and olives as a Friday night treat. And we cook salmon, kale and mashed sweet potatoes for dinner on Monday nights. Every Monday night.
To spice things up sometimes, I like to add a little heat to our sweet potatoes.
Chipotle Mashed Sweet Potatoes
Adapted from Alton Brown
Gluten free. Dairy free.
3 sweet potatoes, cubed (I leave on the skins, but peel if desired)
2 tablespoons coconut oil (or ghee or butter if you eat dairy)
1-2 chipotle peppers (depending on desired heat), from a can of peppers in adobo sauce, chopped
1 teaspoon of adobo sauce
½ teaspoon sea salt
½ teaspoon garlic powder
Boil sweet potatoes in water until fork tender. Drain water. Add oil or butter to sweet potatoes and mash with potato masher. Add chopped peppers, sauce, sea salt and garlic powder. Continue mashing to combine ingredients. Enjoy!