Rating: 4.5 stars 4.4
51 Ratings
  • 5 star values: 35
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 0

Spicy, sweet and smoky, this side dish is perfect alongside grilled pork tenderloin. It's also a great change to your Thanksgiving dinner. Again, it's SPICY! This can be made ahead and stored in 200 degree oven until the rest of the meal is ready. For those of you who like less spicy, remove the seeds of the chipotle or cut down to one pepper and one tablespoon of adobo sauce. You can always add more later.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
2 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the sweet potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.

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  • Place the potatoes into a bowl and add the butter, chipotle chiles, adobo sauce, and half-and-half. Mash well with a potato masher, and season to taste with salt to serve.

Nutrition Facts

241 calories; protein 2.6g; carbohydrates 29.9g; fat 12.7g; cholesterol 33.3mg; sodium 268.5mg. Full Nutrition
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