Ingredients
4
medium yams (about 2 lb), peeled, diced
2
medium Yukon Gold potatoes, peeled, diced
1/4
cup unsalted butter
2
tablespoons honey
1
tablespoon finely chopped chipotle chiles in adobo sauce (from 7-oz can)
1
teaspoon ground cumin
1/2
teaspoon ground coriander
1/4
teaspoon smoked Spanish paprika
Juice of 1 medium lime (about 2 tablespoons)
1/4
cup Crema (Mexican-style cream) or sour cream
1/2
teaspoon salt
1/8
teaspoon ground red pepper (cayenne)
1/2
cup finely chopped fresh cilantro leaves
Preparation
In 4-quart saucepan, place yams, potatoes and enough water to cover. Heat to boiling; reduce heat. Cover; simmer 10 to 15 minutes or until soft.
Meanwhile, in 1-quart saucepan, heat butter, honey, chiles, cumin, coriander and paprika to simmering. Remove from heat; keep warm.
Drain yams and potatoes; place in large bowl. Add butter mixture, lime juice, crema, salt and red pepper; mash. Sprinkle with cilantro.
