Monday, November 24, 2008


I am still enjoying the joys of using my homegrown sweet potatoes, although running out of new ideas. This weekend I decided to try them whipped with a chipotle twist.

3 medium sweet potatoes,
3 medium potatoes,

Boil together with a tsp salt.
When soft, drain and mash.

Then Add
2 tbsp butter
1/4 cup sour cream,
1 chipotle pepper,from a can of chipotles in adobo sauce, chopped small
1-2 tbsp of the adobo sauce, depending on how hot you like it.

Now use a hand mixer to blend everything together until smooth.
Test for seasoning before serving.

This recipe produced a wonderfully smokey, spicy whipped mash which I served with BBQ'd ribs. I am trying to clear out the pantry and freezer at the moment so when I found some ribs in the freezer, which we hadn't got around to grilling over the summer, and a selection of bottled BBQ sauces in the pantry I decided to try something out! I put the ribs in the slow cooker and poured over a bottle of one of the aforementioned sauces, turned it on to low, then went about my business for the day. When I returned home in the evening the kitchen was smelling divine, I so hoped the taste would live up to the delicious aroma. I was not disappointed. An easy supper dish and when served with my spicy mash, a happy husband.
I saw another recipe using yams on and I am going to try it out replacing the yams with my sweet potatoes.
I love to mix flavours, to add something unexpected especially when it works, well, that's always a bonus in my book.

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