Rating: 4.5 stars
34 Ratings
  • 5 star values: 21
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

This dish is a favorite in our home during the holiday season. The smoky heat of the chipotle chile and the sweet potato's natural sweetness balance each other beautifully. Adjust the amount of chipotle peppers to suit your taste, and don't overbeat the potatoes so they keep some chunky texture.

Recipe Summary

prep:
20 mins
cook:
1 hr 20 mins
additional:
15 mins
total:
1 hr 55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 2 quart baking dish, and set aside. Line a baking sheet with aluminum foil. Pierce each sweet potato several times with a fork, and place on the prepared baking sheet.

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  • Roast the sweet potatoes in preheated oven until easily pierced with a fork, 1 to 1 1/2 hours. Remove from the oven, and cool about 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).

  • When sweet potatoes are cool enough to handle, cut in half, and scoop flesh into a mixing bowl. Discard potato skins. Beat the sweet potatoes with the chipotle peppers, butter, and salt; spread evenly in the prepared baking dish. This can baked now or refrigerated until the next day.

  • Bake in the preheated oven until heated through, 20 to 25 minutes.

Cook's Note:

The sweet potatoes can be prepared one day in advance through Step 6. Cover, and refrigerate until ready to bake. Bring to room temperature and preheat oven before baking in Step 7.

Nutrition Facts

308 calories; protein 4.9g; carbohydrates 62.9g; fat 4.5g; cholesterol 11.4mg; sodium 471.7mg. Full Nutrition
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