Raspberry Chipotle Sweet Potatoes
6 Sweet potatoes
1/3 cup Butter
1/4 - 1/3 cup Table cream, approximately
1/2 - 1/3 cup Robert Rothschild Farm Raspberry Chipotle Sauce
2 - 4 Tbsp. Brown sugar
1/2 tsp. Pumpkin pie spice
Salt, to taste
1/3 cup Pecans, if desired
1/2 Tbsp. Butter or margarine
Boil the sweet potatoes until tender and drain. (Or substitute 17 oz. can sweet potatoes, drained and heated.)
Mash potatoes until fluffy, with butter and cream.
Mix in Raspberry Chipotle Sauce and brown sugar. If too stiff, add more cream.
Taste and add salt or more brown sugar to taste. Keep warm.
Sauté pecans in butter over medium heat for 3 - 4 minutes. Top potatoes with pecans before serving.