• Place sweet potatoes and potatoes in a large pot. Cover with cool water and salt lightly. Bring to a boil; reduce heat to medium and cook, covered, 12 to 15 minutes or until tender. Drain; return to pot.

  • In a small saucepan, melt butter over medium heat. Add scallions, chipotle and reserved adobo; cook 1 minute. Add cream and cook until heated.

  • Mash potatoes with a potato masher to desired consistency. Stir in chipotle and cream mixture. Fold in cilantro and salt; garnish with scallion, if using.

Nutrition Facts

210 calories; 12 g total fat; 36 mg cholesterol; 173 mg sodium. 25 g carbohydrates; 2 g protein;