Chipotle Sweet Potatoes
November 8, 2009
Thanksgiving is right around the corner. The traditional foods are always enjoyable, but they tend to be made with heavy creams and a lot of fat. Try something different this year, something with a southwest flare. The spicy and sweet flavors of Chipotle Sweet Potatoes are unexpected and very tasty.
8 servings (serving size: 2/3 cup)
- 2 1/2 pounds cubed peeled sweet potato
- 1/2 cup fat free half-and-half or skim milk
- 3 tablespoons reduced fat margarine (like Smart Balance Light), softened
- 2 tablespoons fresh lime juice
- 1 (7-ounce) can chipotle chiles in adobo sauce
- 1/2 cup packed brown sugar
- 3/4 teaspoon salt
- 3/4 teaspoon ground cinnamon, divided into 1/2 teaspoon & 1/4 teaspoon
- Place potato in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
- Drain and return potato to pan. Add half-and-half, butter, and lime juice; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly.
- Remove 2 chiles from can and chop (reserve remaining chiles and adobo sauce for another use). Stir chopped chiles, brown sugar, salt, and 1/2 teaspoon cinnamon into potato mixture. Sprinkle with 1/4 teaspoon cinnamon.
Calories: 264 (22% from fat)
Fat: 6.4 g (sat 3.8 g, mono 1.8 g, poly 0.4 g)
Protein: 3 g
Carbohydrate: 49.4 g
Fiber: 4.4 g
Cholesterol: 19 mg
Iron: 1.2 mg
Sodium: 328 mg
Calcium: 65 mg
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
Last update: Thursday, November 19, 2009