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Serves: 6 (serving size: 1/2 cup)
The slightly smoky flavor comes from the chipotle chile. Refrigerate the remaining chiles in a reusable plastic bag for another use.
- 2 pounds sweet potatoes, peeled and cut into 1-inch pieces
- 1 cup water
- 1/4 teaspoon salt
- 1 tablespoon brown sugar
- 2 tablespoons 2% reduced-fat milk
- 1 tablespoon fresh lime juice
- 3/4 teaspoon finely chopped chipotle chile, canned in adobo sauce
- Calories 124
- Fat 7.4g
- Satfat 1.7g
- Protein 2g
- Carbohydrates 20g
- Fiber 2g
- Iron 1mg
- Sodium 540mg
- Calcium 27mg
How to Make It
Combine first 3 ingredients (through salt) in a 6-quart pressure cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium-low or level to maintain high pressure; cook 8 minutes. Remove from heat; place cooker under cold running water. Remove lid.
Drain potatoes. Stir in brown sugar and remaining ingredients; mash to desired consistency.