Here is my version of this savory/sweet/spicy dish:
- 1 40 oz can cut sweet potatoes in light syrup, drained and rinsed (Bruce’s makes organic canned potatoes)
- 1/2 cup (or less) plain non-dairy creamer (like Silk Original)
- 3 tablespoons Earth Balance Buttery Spread
- 2 tablespoons fresh lime juice
- 1 (7 ounce) can chipotle chiles in adobo sauce
- 1/2 cup (or less) packed brown sugar
- 3/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
Add creamer, EB and lime juice and mash to desired consistency (at this point I use a hand mixer. An immersion blender would probably work awesome here, unfortunately, I don’t have one.) Cook until heated thru, stirring nearly constantly.
Remove 2 chiles from can and chop (I try to get most of the seeds out at this point, too); reserve remaining chiles and adobo sauce for another use. Stir chopped chiles, brown sugar, salt, and cinnamon into potato mixture.
PS- I had the leftovers heated up with a chopped Field Roast Apple ‘Sausage’ for breakfast and it was truly divine!
PPS- I made these last Friday for a pre-Thanksgiving potluck and they were a huge hit- even though there were no other vegans/vegetarians in attendance. I forgot to take a picture! I’m making them again for actual Thanksgiving, but wanted to get the recipe posted before then… sorry!
PPPS- Please feel free to use fresh sweet potatoes. I have done it both ways and honestly cannot taste the difference. The canned potatoes are just so easy and quick to work with! If you choose to use fresh ones, just peel, chop and boil till tender, then drain and proceed from there.