- 3 pounds sweet potatoes
- 1 chipotle pepper in adobo sauce minced
- 2 tablespoons vegan butter
- 1/2 teaspoon salt
- 2 teaspoons adobo sauce or to taste
Place cubed sweet potatoes into a large pot. Fill with enough water to cover the potatoes by 1-inch. Bring to a boil and cook for about 20 minutes, until fork-tender. Drain the potatoes and return them to the pot.
Off heat, add the butter, chipotle pepper, and salt. Using a potato masher or electric hand mixer on low speed, mash or blend to your desired consistency.
1 teaspoon at a time, stir in the adobo sauce, adjusting the amount to suit your heat preference. (For a milder chipotle-infused dish, this step can be omitted.)
Adjust seasoning to taste and serve hot.
Calories: 228kcal | Carbohydrates: 46g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 666mg | Potassium: 769mg | Fiber: 7g | Sugar: 10g | Vitamin A: 32482IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 1mg