Chipotle Smashed Sweet Potatoes

We liked this Alton Brown recipe so much that we made it twice in one week right after discovering it. It is "unbelievably easy" according to Eliah and it is delicious, according to both of us. We always make a lot and then eat the leftovers for several days, and they keep well. They actually get more chipotle flavored over time, which is fun. It's especially great in the winter, when sweet potatoes are one of the only fresh and locally grown foods we can find at the store. It could probably be made vegan by subbing olive oil or margarine or something for the butter, though we haven't tried that yet because butter.