Simple Steamed & Smashed Chipotle Sweet Potatoes

This is one of those amazingly simple but genius recipes from Alton Brown. 

It’s easy, quick, and holds well, if not serving immediately. Nice and little spicy. Great with steaks, ham, turkey.

Ingredients: (can double recipe; great re-heated the next day if any left)

• 2 large sweet potatoes, peeled and cubed
• 2 Tablespoons unsalted butter
• 1 chipotle pepper in adobo sauce, chopped
• 1 teaspoon adobo sauce from can of peppers
• 1/2 teaspoon salt

1. Put cubed potatoes into steamer basket and place steamer onto of sauce pan/pot with simmering water. (water should be no closer than 2 inches from the bottom of basket). Steam for 20 minutes or until the potatoes  are fork tender.

2. Drain water and put potatoes into saucepan. Saucepan will be hot, and will keep potatoes hot. Add butter to potatoes and mash with potato masher.

3. Add peppers, sauce, and salt and continue mashing to mix. Ready to serve, or can place lid on saucepan to keep warm for 5 to 10 minutes. If needed can reheat on low for a few minutes.

* tips: refrigerate and save the unused Chipotle Peppers in Adobo sauce for other recipes (ex: see Chili with Chicken and Roasted Veggies)