Wednesday, February 17, 2010

Chipotle Mashed Yams

I wanted something other than rice to go with the Chili-Rubbed Tenderloin I made the other night, went rummaging in the pantry, and found a few yams. Yay! Chipotle yams it would be. These would also be great with grilled or roasted chicken, or with a nice black bean and corn salad for a vegetarian meal.

Chipotle Mashed Yams

2 Medium Yams
1 Tbsp Butter
2 Tbsp Milk (or more if needed to get desired consistency)
1 tsp Chopped Chipotle Chili in adobo (Or more to taste)
1/2 tsp Adobo Sauce from the Chipotle Can (or more to taste)
Salt and Pepper

Peel and chop the yams into roughly equal size pieces. Place in a sauce pan and cover with water. Bring to a boil, reduce heat and simmer until very soft, about 15 minutes. Drain the yams and return them to the pot. Begin mashing with a potato masher. When they are about 1/2 mashed, add in the butter and milk. Continue mashing, adding more milk as needed, until the desired consistency is reached. Stir in the chili, adobo sauce, salt and pepper. Taste and adjust seasonings as needed. I typically add up to 2 tsp of chipotle, depending on how spicy the rest of the meal will be.

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