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For the Chipotle Adobo Sauce:

  • Chipotle chillies, dried 24 pc
  • Honey 50 ml
  • Onion, diced 100 g
  • Cider Vinegar 200 ml
  • Ginger and Garlic Paste 50 g
  • Salt 10 g
  • Black pepper, crushed 10 g
  • Water 400 ml

For the Mayonnaise:

Sweet Potatoes:

  • Sweet potato 3 kg
  • Extra virgin olive oil 100 ml
  1. For the Chipotle Adobo Sauce:

    • Thoroughly wash the chipotle peppers, remove the stems and place them in a bowl. Cover them with boiling water and weigh them down with a small lid or plate. Let them soak for 20 minutes.
    • Remove 20 soaked chipotles, leaving the rest in the soaking liquid, and place them in a food processor or blender. Add the Hellmann’s Ketchup and a 2 cup of water. Blend until you have a uniform paste.
    • Add the blended chipotles and ketchup into the pot with the remaining chipotles soaked in water.
    • Add the onions, garlic, salt, peppercorns and vinegar to the pan. Mix well.
    • Bring it to a boil, reduce the heat and allow chipotles to simmer for about 1 hour and 45 minutes. Check them at one hour. If the sauce has dried too much, add extra water as needed.
    • Place the chipotles and adobo in sterilized freezer safe containers. Most recipes only call for a little of this sauce at a time.
  2. For the Mayonnaise:

    • Mix the Hellmann’s Real Mayonnaise with Chipotle Adobo Sauce, cumin powder, sour cream, Knorr Lime Seasoning and chopped fresh coriander.
  3. Sweet Potatoes:

    • In a large bowl toss sweet potatoes with just enough oil to coat. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd.
    • Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes.
    • Serve with REAL Chipotle Mayonnaise.