Broke-Ass Kitchen,Thanksgiving Edition
Break out the sweatpants and the boxed wine, it’s Thanksgiving time, ya’ll! (OK, I also feel it’s appropriate to do this on any given evening during winter.) As much as I wish this holiday meant laying around with my family and shoving my West Virginian grandma’s bacon fat-laden food down my throat, wishing does not make the hundreds of dollars necessary for that happen appear. So, instead I’ll huddle together with my fellow broke-ass friends to put on our “capable adult” hats for a day, and make a meal that leaves us satisfied and hopefully unharmed.
One of my favorite contributions to this kind of fest is cheap, easy, and puts a spin on a Thanksgiving staple. It’s got some kick, so if that’s not your thing, well, then still make it so people who aren’t total wusses can enjoy it.
Broke-Ass Kitchen: Chipotle Mashed Sweet Potatoes
Ingredients: 2 TBS of sauce from a can of adobo chipotle peppers, 3 large sweet potatoes, 1/4 cup heavy cream, 2 TBS butter, 1 TBS cinnamon
Cost: Around $5
Time: 30-40 minutes
Soundtrack: Caveman’s Coco Beware (head to track “Thankful” first to get in the mood)
The plan: First, scrub the potatoes and then after you decide if you want to keep skins on or not (I keep mine on), decide how much effort you want to put into this. If a little, boil the potatoes until they’re soft, and if a medium amount, roast them. If the latter, cut them up into big chunks and then let roast at 375 degrees for 20-30 mins until tender.
Next, add the softened potatoes and cream to a bowl and mash up. Next, add the adobo sauce, cinnamon and butter… then taste. Add more of whatever you think will work (but careful with the Adobo – a little goes a long way!), then go pick yourself out a nice spot for belly rubbin’ after the meal.
Happy Thanksgiving, errrrbody!
Howdy! My name is Katy Atchison and I'm an Associate Editor for Broke-Ass Stuart.
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