Chipotle Skillet Sweet Potatoes |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My husband told me he didn't like sweet potatoes so I decided I wanted to find a way to change his mind. He said he didn't like the fact that they were sweet - - so I made them savory and spicy! And guess what - he liked them and even had seconds!! You should give this receipe a try. I plan to make it again!! Ingredients:
2 large sweet potatoes |
5 garlic cloves |
1 small yellow onion |
1 chipotle chile in adobo, finely chopped (remove the seeds) |
3 tablespoons adobo sauce (from the can of peppers) |
1/2 cup parmesan cheese |
2 tablespoons butter |
2 tablespoons evoo extra virgin olive oil |
1 tablespoon oregano |
1 teaspoon season salt |
salt and pepper |
Directions:
1. Peel and chop the sweet potatoes into small square cubes -about 1/2 .
2. Chop the garlic and the onion.
3. Put a little EVOO (maybe 2 tbsp) in the bottom of a large skillet.
4. Add sweet potatoes, garlic, onion, season salt and oregano to pan.
5. Cook over medium heat for 5 minutes.
6. Add the chopped pepper and adobo sauce. You can add more or less depending on your spicy preference - I started with 1/2 pepper and ended up adding the other 1/2.
7. Cook for about 10 minutes, stirring occassionally.
8. Once potatoes are the firmness you like, add the 2 tbsp butter and 1/2c of parmesan, stir well.
9. Allow butter and cheese to melt in pan.
10. Transfer to bowl - salt and pepper to taste, then serve immediately (with extra cheese, if you'd like) and enjoy!
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