Chipotle Sweet Potato Dip

Instructions

1. Preheat oven to 375°F. Using a fork, prick each sweet potato four or five times. Wrap each sweet potato individually in foil and place on a baking sheet. Bake 40 to 50 minutes or until easily pierced with a toothpick, rotating once halfway through baking.
2. Place chopped onion in a fine-mesh sieve and rinse under cold water 30 seconds to remove some bitterness; drain. Transfer to a large bowl.
3. Unwrap sweet potatoes. When cool enough to handle, peel and discard skin; cut flesh into ½-inch cubes. Add to bowl with onion. Using a potato masher or a fork, mash potatoes three or four times. (They should be chunky.)
4. Add chopped chipotle, 1 teaspoon Adobo sauce, and 2 tablespoons lime juice to sweet potato mixture; stir to combine. Taste and adjust seasoning; add more adobo sauce and lime juice as needed. Stir in cilantro. Let cool to room temperature. Serve with lime wedges and Oil-Free Tortilla Chips.