Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
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.
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
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.