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Sweet Potatoes with Cream and Chipotle Chile |
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Serves: 4
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(Camotes con Crema de Chipotle)
Category: Potatoes and Sweet Potatoes
Orange-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.
1 tablespoon olive oil
1/4 medium white onion, finely chopped
1/2 teaspoon Maggi seasoning extract of Worcestershire sauce
4 orange-skinned sweet potatoes (often labeled yams); (about 1 pound), peeled and cut into 3/4-inch pieces
1/2 cup canned fat-free reduced-sodium chicken broth
1/4 cup heavy cream
1 to 2 teaspoons chipotle, salsa, or the sauce from canned chipotle chiles en adobo
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
1. 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.
2. Add the cream, chipotle sauce, salt, and pepper. Cook uncovered, stirring, until the sauce reduces and thickens and the yams are very tender. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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