Chipotle Adobo Sauce:

  • Chipotle chillies, dried 24.0 pc
  • Honey 50.0 ml
  • Onion, diced 100.0 g
  • Cider Vinegar 200.0 ml
  • Ginger and Garlic Paste 50.0 g
  • Salt 10.0 g
  • Black pepper, crushed 10.0 g
  • Water 400.0 ml


  • Chipotle Peppers in Adobo sauce 80.0 g
  • Sour cream 200.0 ml
  • Cumin powder 20.0 g
  • Coriander, fresh 20.0 g

Sweet Potatoes:

  • Sweet potato 3.0 kg
  • Extra virgin olive oil 100.0 ml
  1. 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 Hellmann's Real Ketchup and 2 cups 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 and mix well.
    • Bring it to a boil, reduce the heat and allow chipotles to simmer for about 1 hour and 45 minutes. Check them in 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. Mayonnaise:

    • Mix 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 a single layer on a prepared baking sheet, being sure not to overcrowd.
    • Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes.
    • Serve with the Chipotle Mayonnaise.