I am not sure where I got the original recipe (maybe Food Network magazine), but I altered it to make it much healthier. It is so good.
Chipotle Smashed Sweet Potatoes
3 pounds sweet potatoes, peeled and chopped
1/3 cup olive oil buttery spread (Earth Balance is great)
1 to 2 tablespoons minced canned chipotle peppers in adobo sauce
1/4 cup 1% milk
1 teaspoon cornstarch
salt to taste
Bring sweet potatoes and salted water to cover to a boil in a Dutch oven over high heat. Reduce heat to medium, and simmer 10 to 15 minutes or until tender. Drain, reserving 1/2 cup water.
Whisk milk and cornstarch in bowl.
Return potatoes to Dutch oven. Add olive oil spread, minced peppers, and milk mixed with cornstarch. Mash with a potato masher; adding reserved water a little at a time for desired consistency. Season with salt and pepper to taste.