Friday Foods—Chipotle Sweet Potatoes

Sweet potatoes are a fall staple, packed with nutrition and flavor. This recipe from A Fork in the Trail can be accented with a little sprinkle of cinnamon before serving.

Chipotle Sweet Potatoes

Makes 2 servings

2 medium sweet potatoes, peeled and cubed

1/4 cup low-fat sour cream

1 tablespoon fresh lime juice

1 teaspoon lime zest

1 canned chipotle pepper, chopped

1/2 teaspoon adobo sauce from the can of peppers

1/2 teaspoon kosher salt

1/2 teaspoon black pepper, freshly ground

1/4 cup light brown sugar

2 tablespoons butter

1/8  teaspoon cinnamon (optional)

At Home

Place the potatoes in a pot of water and bring to a boil. Simmer until the potatoes are tender when forked, about 15 to 20 minutes. Drain the water and pour the potatoes back into the pot. Add the sour cream and lime juice and zest. Mash the potato mixture. Add the chipotle pepper, adobo sauce, salt, pepper, and brown sugar; mix well. Spread the sweet potato mixture on lined dehydrator trays and dry for 8 to 10 hours. When dry, potato mixture will be leathery.

Break the dried mixture into small pieces by hand and run it through a blender or coffee grinder until it has broken up into small flakes. Package the dried sweet potatoes in a zip-top freezer bag. Store in the freezer until your trip. Add 2 tablespoons butter to any other butter you are taking. Pack some cinnamon in plastic wrap, if you plan to use it, and add it to the freezer bag of potatoes before you leave.

At Camp

Add equal amounts of potato flakes and boiling water in a pot and let reconstitute for 10 to 15 minutes or until fully rehydrated. Add 2 tablespoons butter and stir. Sprinkle with cinnamon, if desired.

Tips

This dish can be eaten on its own but is great with chicken or pork.

To make this recipe into a soup, add a cup of chicken stock or milk made from nonfat powder.