Serves: 4
Total Calories: 405

1 tablespoon olive oil
1/4 medium white onion, finely chopped
1/2 teaspoon Maggi seasoning extract of Worcestershire sauce
4 orange-skinned sweet potatoes (often labeled yams) (about 1 pound), peeled and cut into 3/4-inch pieces
1/2 cup canned fat-free reduced-sodium chicken broth
1/4 cup heavy cream
1 to 2 teaspoon chipotle, salsa, or the sauce from canned chipotle chiles en adobo
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste

1. In a large skillet, heat the oil over medium-low heat and cook the onion, stirring, until limp and starting to brown, 4 to 5 minutes. Add the Maggi and stir to blend. Add the yams and broth. Bring to a boil, then reduce the heat to medium-low, cover and simmer until the yams are almost tender, 8 to 10 minutes.

2. Add the cream, chipotle sauce, salt, and pepper. Cook uncovered, stirring, until the sauce reduces and thickens and the yams are very tender. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 405
Calories from Fat: 85

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