Chipotle Mashed Sweet Potatoes
Thanksgiving week is here! Are you ready for it? Will you be hosting Thanksgiving or contributing to a potluck? If you are looking for a healthy side dish that can be made ahead, this is the perfect recipe.
With the holidays around the corner, our refrigerator will be fully stocked with Pyrex filled with prepped ingredients like pomegranate seeds, make-ahead dishes, as well as yummy leftovers. And guacamole because guacamole makes an appearance at every holiday.
If you visit my kitchen you will not find any plastic contains in my fridge. I’m a glass storage kinda gal and I trust Pyrex because it is made of pure, non-porous and durable glass that keeps food fresh, tasty, and nutritious longer – in a decorative way! This Pyrex Peppermint Storage Dish is perfect for the holidays. Plus, the glass does not absorb food odors, flavors or stains.
My hubby is obsessed after cleaning up the kitchen — he is always making sure there’s a lid for every Pyrex dish. Can anyone relate? Or am I the only lucky one.
Pyrex glassware is the perfect addition to your kitchen this holiday season to bring festive dishes to the table. They come in every shape and size for baking, meal prep, and storing fresh meals. You can never go wrong with clear glass – it goes well with all décor and oven-to-table dishes = less dishes to wash…bonus!
Make Thanksgiving as stress-free as possible with these citrusy and spicy sweet spuds. The best part is that this recipe fits perfectly in a Pyrex 8-inch square baking dish that can be refrigerated, reheated in the oven or microwave, and be placed on the table.
These Chipotle Mashed Sweet Potatoes are a great make ahead dish and actually taste better a couple days after they are refrigerated, plus they are naturally sweet vegetables that are high in vitamins and fiber and low-calorie. Save time by making this easy dish a day or two before Thanksgiving and then refrigerating to help ease the holiday rush.
These sweet potatoes are combined with fresh orange juice and orange zest for a citrus hint (not to mention good immune boost!), yogurt and butter making them smooth and creamy, and piloncillo and chipotle chiles for a sweet and spicy kick.
Reheat the Chipotle Mashed Sweet Potatoes on the big day and sprinkle with festive pomegranate seeds for a finishing touch and serve. I even love to take them in my Pyrex decorative storage and reheat for work the next day to enjoy round two of the flavor.
I’d love to know if you are a Pyrex fan like I am. Learn more about Pyrex at pyrexware.com.
Chipotle Mashed Sweet Potatoes
- 4 sweet potatoes, peeled and chopped
- ¼ cup orange juice, plus zest of 1 orange
- ½ cup low-fat vanilla yogurt
- 4 tablespoons unsalted butter, 1/2 stick, diced
- 2 minced canned chipotle chiles in adobo sauce, plus 1 tablespoon adobo sauce
- 1/4 cup grated piloncillo or brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- Place sweet potatoes in a large stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10 to 15 minutes or until tender.
- Drain; and place the hot potatoes in the bowl of an electric mixer fitted with the paddle attachment.
- With the mixer on low speed, add orange juice and orange zest, yogurt, butter, chipotle chiles and sauce, piloncillo, vanilla, and salt. Mix until the potatoes are coarsely pureed or to desired consistency.
- Pour into an 8-inch square oven-to-table Pyrex baking dish and bake for 20 minutes, until heated through. Sprinkle with pomegranate seeds and serve hot.
- Make ahead: Prepare the sweet potato mixture, spoon it into the baking dish, cover and refrigerate for up to 3 days. Bake at 350 degrees F for 40 to 45 minutes, until hot. Garnish with pomegranate seeds.
This is a sponsored post written by me on behalf of Pyrex. All opinions are 100% mine.