Canned chipotles in adobo are available in many groceries. They’re great to have on hand, but I rarely use more than one or two at a time; I freeze the rest and dig them out as needed.
- Approximately 6 lbs. sweet potatoes, all about the same size.
- 1-2 canned chipotle chilis in adobo, or to taste
- 12 T. unsalted butter, softened
- 1 T. sauce from the chipotle chilies in adobo, or to taste
- 1/3 c. molasses, OR cane syrup, OR honey, or more or less to taste, optional
- 1 tsp. salt, or to taste
- 1/2 c. thinly sliced scallions, both green and white parts, for garnish, optional
Mash the chipotles and butter in a bowl large enough to hold the sweet potatoes, then stir in the adobo sauce and molasses.
When the potatoes are done, cut in half lengthwise. Holding each half with a pot holder, scoop the flesh into the bowl with the chile/butter. Mash with a potato masher or electric mixer until they’re smooth and thoroughly combined with the chile butter. Serve immediately, garnished with the sliced scallions. This can be made ahead (without the scallions) and kept, covered and refrigerated, for up to several days. Spread into a buttered baking dish, let stand for a couple hours to come to room temperature, cover with foil, and bake in a 325° oven for about an hour, or until thoroughly hot. Serves 8-12.