Chipotle Sweet Potatoes

I made this side dish to go with our BBQ'ed pork chops and fried potatoes.
The recipie comes from Laurie Ann March's "A fork in the trail" an exceptional cookbook for camping meals that are to be dried to make them lighter, I find that I use quite a few of the recpies for everyday use as they are so good and very comfort orientated.
Laurie has a few sites that are worth checking out.
A fork in the Trail about her outdoor cookbook.
Outdoor adventure Canada, a web site dedicated to camping, canoeing, and other outdoor activities. (check out the forum a great source of information)
Wilderness Cooking, about cooking in the wilderness.

2 medium sweet potatoes peeled and cubed (I had about 4 cups)
1/4 cup sour cream
1 tablespoon fresh line juice
1 teaspoon lime zest
1 canned chipotle pepper, chopped (that's one pepper out of the can)
1/2 teaspoon adobo sauce from the can of peppers
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup brown sugar
2 tablespoons butter

Boil the potatoes until fork tender, about 15-20 minutes.
drain and mash with the sour cream, lime juice and zest.
add the rest of the ingredents.

We found that I had a bit much lime, (I cook by feel not measuring) and maybe too much Chipotle for some of the family, but I was fine with it.