CHEF JEFF — ONE BYTE AT A TIME: Sweet Potatoes with Lime and ChipotleThis Mexican-inspired side dish would be great with any grilled, braised or roasted meats or vegetables.
By: Herald Staff Report,
This Mexican-inspired side dish would be great with any grilled, braised or roasted meats or vegetables.
Sweet Potatoes with Lime and Chipotle
2 roasted sweet potatoes
1 to 2 limes, juiced
1 tablespoon, canned chipotle en adobo, chopped
1 to 2 teaspoons salt
Preheat oven to 425 degrees. Place whole, unpeeled sweet potatoes on a foil-lined baking sheet in the oven. Cook for a total of 1 to 1½ hours or until the potatoes are soft to the touch. Turn the potatoes after the first 30 minutes of cooking to prevent scorching on their undersides. Remove the potatoes from the oven and allow them to cool for 5 to 10 minutes.
Quickly remove the skin from the sweet potatoes with fingertips. Allow to cool if they are too hot to handle.
Place peeled potatoes into the bowl of a food processor; add the lime juice, chopped chipotle peppers and salt. Puree until very smooth about 1 minute.
Yield: Serves 4.
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