Sweet Potatoes with Cream and Chipotle Chile
Camotes con Crema de ChipotleOrange-skinned sweet potatoes with bright orange flesh, are best for this unusual recipe that I developed. The smoky tasting and feisty chipotle chile flavors the creamy sauce that coats the tender pieces of potato. Maggi is a seasoning extract that's popular in Mexico and can be found in Mexican markets in the United States. It deepens and enhances the taste of the dish.
Ingredients
Makes 4 servings
- 1 tablespoon olive oil
- ¼ medium white onion finely chopped
- ½ teaspoon Maggi seasoning extract or Worcestershire sauce
- 4 medium orange-skinned sweet potatoes often labeled yams; (about 1 pound), peeled and cut into 3⁄4-inch pieces
- ½ cup canned fat-free reduced-sodium chicken broth
- ¼ cup heavy cream
- 2 teaspoons chipotle salsa or the sauce from canned chipotle chiles en adobo
- ¼ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
Instructions
- In a large skillet, heat the oil over medium-low heat and cook the onion, stirring, until limp and starting to brown, 4 to 5 minutes.
- Add the Maggi and stir to blend.
- Add the yams and broth.
- Bring to a boil, then reduce the heat to medium-low, cover and simmer until the yams are almost tender, 8 to 10 minutes.
- Add the cream, chipotle sauce, salt, and pepper.
- Cook uncovered, stirring, until the sauce reduces and thickens and the yams are very tender.
Notes / Tips / Wine Advice:
Serve hot.