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Chipotle Mashed Sweet Potatoes (Gluten-Free)
https://www.celiac.com/articles/22693/1/Chipotle-Mashed-Sweet-Potatoes-Gluten-Free/Page1.html
Jefferson Adams

Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for http://Examiner.com, and provided health and medical content for http://Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

 
By Jefferson Adams
Published on 10/6/2011
 
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.

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.

The finished chipotle mashed sweet potatoes. Photot: CC-Phoney NickleIngredients:
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.