Sweet Somethings

Chipotle-Lime Sweet Potatoes

“When you’re eating really healthy – grilled chicken and broccoli kind of healthy – a sweet potato can taste as good and sweet as a Snickers bar.” My husband used to say this about the days back in college when he and his buddies practiced martial arts for hours, and ate like weightlifters trying to cut for competition. Unlike most college guys who survive on pizza and Mountain Dew, these boys were eating cleaner than anyone under thirty has a right to do.

So every time I make sweet potatoes, I think about the inherent sweetness in those ugly duckling tubers. Beneath their dusty brown, knobby exteriors lies a voluptuous brilliant orange sweetness, intensified by baking until they’re nearly as sweet as candy. There are tons of ways to cook sweet potatoes – I’m renowned for my Thanksgiving version of rich sweet potato pudding that’s laced with butter, brown sugar and pecans, more like sweet potato pie than a vegetable. But as we’re currently watching our calorie count, I made these simple Chipotle Lime Sweet Potatoes. The smokiness of the chipotle mixes incredibly well with the sweet potato, and the lime adds a touch of brightness. We’re serving these up at my house next to grilled pork tenderloin. Yum.

Chipotle Lime Sweet Potatoes
serves 4
3 sweet potatoes
1 tablespoon brown sugar
2 tablespoons skim milk
1 tablespoon lime juice
1 tablespoon of chopped chipotles in adobo sauce*
1/8 teaspoon sea salt (or to taste)

Pierce the sweet potatoes several times on all sides with a fork. Wrap the potatoes in damp paper towels and microwave on HIGH for 4 minutes. Turn the potatoes and cook for another 4-5 minutes. Let cool, then cut the potatoes in half and scoop the pulp into a bowl. Mash with a fork or with a hand mixer.

Stir in the additional ingredients and serve.

*Chipotles (tchih-POH-tlays) are smoked jalapeno peppers and can be purchased canned in the “International Foods” section of your supermarket. If you can’t find chopped chipotles, use the whole ones, but take care when chopping – these peppers are very hot, and the mixture is oily so you’ll need to wash your hands very carefully after handling – or wear gloves to protect yourself. If you’re sensitive to spicy food, start with less than a tablespoon of chipotles and work your way up!

This entry was published on October 25, 2012 at 9:30 am. It’s filed under Crafty, Food and tagged , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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