Burgers with Curry-Spiced Sweet Potatoes

Every once in awhile I like to eat hamburgers, but I get tired of the same old recipe. I saw this recipe in my Cooking Light cookbook and decided that it looked good. The burgers turned out okay, but not really what I was looking for. However, the sweet potatoes that I made for the side dish were so yummy. I really love anything that is spicy, but doesn't give off heat. On the other hand, my family likes heat, but not the spicy flavor. So needless to say, they were unimpressed with this meal. They ate it, but I probably won't make it again.

Chipotle Burgers
Cooking Light 2009

1/2 c. dry breadcrumbs
2 tbsp bbq sauce
1 tbsp canned chopped chipotle chiles, canned in adobo sauce
1 tsp garlic, minced
1 Ib lean ground beef
1 large egg, lightly beaten.

Combine all of the ingredients together and form 4 large patties. You can use a pan to cook them, but I always prefer the grill.

Curry-Spiced Sweet Potatoes
Cooking Light 2009

Ingredients:
6.5 c. (1 inch) cubed peeled sweet potato( about 2 pounds)
1 tbsp butter
1/4 c. finely chopped shallots
1 tbsp beown sugar
1/2 tsp salt
1/2 tsp curry powder
1/2 tsp cumin
1/4 tsp cinnamon
1/8 tsp red pepper
1/3 c. half-and-half
1 tbsp fresh lemon juice

Directions:
Place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain well. Keep warm
Melt butter in a small nonstick skillet over medium heat. Add shallots to pan; cook six minutes or until tender, stirring occasionally. Stir in sugar and the next five ingredients; cook 1 minute, stiring constantly. Add shallot mixture, half-and-half, and lemon juice to potatoes. Mash with a potato masher to desired consistency. Yield: 6 servings at 2/3 cup.

Cal 183; Fat 3.7 g; Fiber 5.2g WW Points = 3 per serving