Chipotle Mashed Sweet Potatoes (Gluten-Free)

I’ve made mashed potatoes countless times, but it wasn’t until I started baking the potatoes instead of boiling them that they came out like I hoped. Baking is great for sweet potatoes; it helps retain their gorgeous color. The touch of chipotle adds an unexpected kick, you could even add a teaspoon or so of adobo sauce for a little extra heat.

Ingredients:
4 large sweet potatoes, scrubbed and pierced with a fork
1 whole chipotle pepper in adobo sauce, chopped
¼ cup brown sugar
2 tablespoons room-temperature butter
¼ cup heavy cream
½ teaspoon salt

Directions:
Preheat oven to 375°F.

Bake potatoes for 1 hour or until soft when pierced with a knife. Remove from the oven and let cool.

Scoop out the insides into a large bowl. Add chipotle pepper, brown sugar, butter, salt, and cream. Mash with a potato masher or hand mixer until combined but not smooth.

If necessary, transfer to a baking dish and bake for about 15 minutes, until warm enough to serve.
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