For the recent Mexican based party, in honor of Katie’s 30th birthday, I made some yams (sweet potatoes? what’s the difference?). At any rate, the produce was labeled as yams and I made a big old batch (4 batches, actually) that turned out to be amazingly delicious. My guess is the smoky spicy chipotle cut the sweet potatoes (yams?) enough so that they are unstoppable.
- 2 lbs. yams, peeled and cut into pieces
- 1 splash milk (1/4 cup?)
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1 tablespoon chopped chipotle pepper with adobo sauce
Boil the yams until quite soft, very fork tender. Mash up with the remaining ingredients. The chipotle peppers come in a little can with adobo sauce. I food processed a pepper with some of the sauce and used a spoonful, but they can also be chopped by hand. Use more or less depending on your threshold for spice.