This was one of those recipes where it was love at first site. I came across this in the Bristol Farms Real Food Magazine and knew this one would be a winner. Not only was I intrigued by the unique flavor combination but I also loved how simple this was. I wanted to especially give this one a try to decide whether it was worthy of sharing with the family during the holiday… It was

The following recipe serves about 6 – 8 if they do not go back for seconds or thirds {{LOL}} they will…

3 lbs of Sweet potatoes, peeled and cut into 1″ dice / cubes

1/2 Cup of UN-Salted Butter

3 Tablespoons Minced Garlic

1/3 Cup Heavy Cream

1 Cup Sharp Cheddar Cheese, Shredded

4 oz Cream Cheese , room temperature and diced

2 Tablespoons Chipotle Chile’s in adobo sauce, Chopped fine

To Season: Kosher or Sea Salt and Fresh Ground Pepper

Cook the potatoes in a large pot of boiling salted water (20 plus minutes). Drain well. Return potatoes to pot and cook, stirring for a minute over medium heat to “dry out” the potatoes.

While the potatoes are cooking or “drying out”, warm butter in saucepan over medium heat. Add garlic and cook until lightly browned (a couple minutes) Stir in the cream to heat through.

Crush with a potato masher until smooth. Add cheddar cheese, cream cheese, chipotles and cream mixture. Stir to blend well. Season with salt and pepper to taste.
Serve warm and Enjoy.