Chipotle Mashed Sweet Potatoes with Lime

(recipe from Where Women Cook magazine)

4 large sweet potatoes, peeled and cubed
pinch of salt
3/4 cup sour cream (I used canned coconut milk)
2 Tbsp. olive oil
3-4 canned chipotle chiles in adobo (smoked jalapenos), finely chopped
3 Tbsp. adobo sauce (from the same can)
1 tsp. chili powder
1 tsp. garlic powder (I used a clove of fresh garlic)
2 limes, juiced
pinch of pepper

Place cubed sweet potatoes in a large pot with salted water to cover.  Bring to a boil, and cook until soft or a fork can easily break them.

Drain the sweet potatoes and return them to the pot.  Mash with a potato masher until desired consistency.

Stir in the sour cream, olive oil, chipotles, adobo, chili and garlic powders, and lime juice.

Season to taste with salt and pepper.

(Note:  I boiled the clove of garlic with the sweet potatoes.  I then put the boiled potatoes and garlic into a food processor along with whole chipotles and all other ingredients and blended until whipped to a nice texture.  So easy!  Also, this recipe tastes amazing!  Such a different and delightful treatment of sweet potatoes. Yum.)

Celeriac Puree

(recipe from Cooking Light magazine)

3 cups chopped leek
1 lb. peeled baking potato, cut into 2-inch pieces (about 3 cups)
1 lb. celeriac (celery root), peeled and chopped (about 3 cups)
2 Tbsp. butter (I used olive oil)
1/4 tsp. salt

Place the leek, potato, and celeriac in a stockpot; cover with water.  Bring to a boil; cook 30 minutes or until very tender.  Drain.

Place the leek mixture in a blender or food processor; process until smooth.  Stir in butter and salt.

(So much better than straight mashed potato!  The leek and celeriac give a light, grassy flavor.  I suggest using a food processor - a little too much volume even for my Vitamix to handle in the blender.)