Here’s a super simple, yet decadently delicious recipe that we should really make more often at the Candelaria household! This Father’s Day, we’ll be pairing these mashed sweet potatoes & green Chile with our family’s favorite, braised short ribs, which we make extra easy by using an electric pressure cooker, also known as the Instant Pot.
You can find our short rib recipe here on the Recipe page as well as a video of Mark & Tiffany Candelaria walking you through all the steps!
Ingredients
5—6 medium sweet potatoes, peeled and cut into 1-inch pieces
1 cup light sour cream or Low-Fat Blend
1/2 cup (1 stick) unsalted butter, softened
1 4oz can chopped green chiles
3/4 teaspoon salt
1/4 teaspoon pepper
Preparation
Add cut potatoes to the pot and add water to cover. Bring to a boil and cook for 12 minutes or until fork tender.
Drain and return potatoes to the pot. Add the sour cream, butter, chiles, salt, and pepper. Mash with the potato masher until smooth. Add more salt and pepper to taste. Serve warm.
Tips
These can be made ahead! Place mashed potato mixture into greased 2 quart baking dish and keep in the refrigerator for up to two days. Bring to room temperature, then top with 1 tablespoon of butter cut into small pieces. Bake uncovered at 350° F for 35 minutes.