As I haven’t yet had a chance to get to the store to check out all the wonderful varieties of hot sauce in which to review, I will be posting one of my favorite side dish recipes. I have put this in a class of recipes that I like to call “panty-droppers.” That name speaks for itself, I think. If you make this for your girlfriend or wife or date (maybe your boyfriend … I don’t know), she’ll say … “Mashed sweet potatoes? What is this? Thanksgiving?” Then she’ll try it, and well … it’s a good thing you didn’t make dessert.

Ingredients
- 2-3 Medium to large sweet potatoes
- 1 can Chipotle Chiles in Adobo
- 4 TBSP. Butter (real butter, not margarine)
- 1/4 Cup milk
- chopped fresh parsely

Prep: Peel and cube the sweet potatoes and set aside. Remove 2 or 3 of the chiles from the can. Slice lengthwise, split them open and scrape out the seeds. Mince them really fine. Add all of the adobo sauce from the can and mix well with the minced chiles.

Boil or steam the potatoes, drain well. Add the butter and mash. Mash well. Add the milk to keep things moving. Then add the minced chiles and adobo. Mix all together well.

Serve and garnish with the parsely (just for looks).