Chipotle Smashed Sweet Potatoes
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
3 lb fresh sweet potatoes, peeled and chopped
1/2 cup butter, cut into pieces
1 to 2 Tbsp minced chipotle peppers that have been soaked in 1/2 cup of hot water to soften
1/4 cup heavy cream
Salt to taste
Bring sweet potatoes and salted water to cover to a boil in a Dutch oven over high heat. Reduce heat to medium, and simmer 10 to 15 minutes or until tender. Drain, reserving 1/2 cup water.
Return potatoes to Dutch oven. Add butter, minced peppers, and cream. Mash with potato masher, adding reserved water, a little at a time, for desired consistency. Season with salt to taste. Transfer to a serving bowl.
From Southern Living.