Mashed Cinnamon-Chipotle Sweet Potatoes

If you asked me what season holds the best flavors, my answer is fall — hands down. I bet most people would answer the same way. Seriously, there is nothing better than the taste and smell of all things cinnamon, pumpkin, apple, gingerbread, caramel, pecan… I mean, who doesn’t get all warm and fuzzy inside when they think about the delicious food lining the table on Thanksgiving? And for coffee lovers, having that first Starbucks Pumpkin Spiced Latte of the season is always a cherished moment. I’m still awaiting that day…living in Florida doesn’t give me the same seasonal weather changes that Jersey did, so I don’t anticipate cool fall weather anytime soon, but hey…I am still excited for what’s to come in the food and drink department! Anywhooo…

One of my favorite fall side dishes is the sweet potato. Although it’s kind of a fall staple, I like it any time of year. Baked, roasted, mashed, whatever. I wanted to make mashed sweet potatoes the other night. I’ve never done it before, so I looked up some basic recipes for a little guidance and then took it from there to create my own side dish.

 


Mashed Cinnamon-Chipotle Sweet Potatoes 

1 sweet potato, peeled
1/2 cup Tzatziki (or you don’t have that on hand, you can use plain Greek Yogurt)
1 tsp Cinnamon
1 tsp Chipotle powder

Boil the sweet potato in water until tender, about 10 minutes. Drain well. Put the potato and the Tzatziki or greek yogurt into a blender (an immersion blender or electric mixer will work too) and pulse for a few minutes until smooth. Transfer the mixture into a bowl and add cinnamon and chipotle. Continue to mix together until well-combined.

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Hello! I’m Shaina – a Delray Beach, Florida resident, foodie, and lifestyle blogger. I love exploring South Florida and beyond, and sharing everything from my favorite restaurants, products and more with you! See more by following along on Instagram:  @takeabiteoutofboca

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