Mashed Chipotle Sweet Potatoes

Rating: 4.41 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.

By SUBEAR
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Ingredients

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

Directions

  • 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

Per Serving:
307.5 calories; 4.9 g protein; 62.9 g carbohydrates; 11.4 mg cholesterol; 471.7 mg sodium. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

C Rae
Rating: 5 stars
02/18/2009
Really good! Suprisingly so. Does not need any extra sweetness. Goes well with "Balsamic Glazed Salmon Fillets " also on this site. Perfect meal! Read More
Helpful
(15)

Most helpful critical review

frazzled
Rating: 3 stars
01/20/2011
This needs 2 or 3 times as much chipotle peppers and adobo sauce for my taste- I was worried about it having too much spice so I made the recipe as stated but the sweet potatoes were still too sweet for us. Read More
Helpful
(5)
34 Ratings
  • 5 star values: 21
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
C Rae
Rating: 5 stars
02/18/2009
Really good! Suprisingly so. Does not need any extra sweetness. Goes well with "Balsamic Glazed Salmon Fillets " also on this site. Perfect meal! Read More
Helpful
(15)
DASHKAYDOT
Rating: 5 stars
10/26/2008
This recipe was AMAZING though I have to admit I doctored it to suit my sweet tooth. I added a few table spoons of brown sugar to the mashed potatoes and chipotle peppers and before I baked it in the casserole dish I added a brown sugar and pecan topping to the top. YUM. This recipe is coming with me to the Thanksgiving Table. Read More
Helpful
(13)
Faran H.
Rating: 5 stars
04/09/2008
Fabulous. This was eaten up by even my non-sweet potato eaters and my die-hard sweet potato/marshmallow casserole lovers. I added a bit of maple syrup to give a little more sweetness and flavor and adjusted the amount of chipotles for the small kids in my family. Read More
Helpful
(6)
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Kate92009
Rating: 4 stars
04/27/2009
Great recipe. I added some brown sugar to the top (as recommended by others) so it would caramelize a bit while baking. I tasted the mix before the brown sugar was added and after with the brown sugar was much better. It adds just a touch of sweet to counteract the smokey heat from the Chipotle. So easy to make. Read More
Helpful
(5)
Abby Cib
Rating: 4 stars
06/03/2008
I just made this recipe with about 5 sweet potatoes mashed and two whole chipotle peppers (plus some added adobo sauce) and brown sugar and boy was it good!! next time I might try scraping some of the seeds out first for a smoother texture. Read More
Helpful
(5)
cookin'mama
Rating: 5 stars
05/04/2012
We love this recipe. I add a bit more chipotle pepper because we like some heat. If you like the smoky flavor but not the heat you can sub smoked paprika for the chipotle pepper. To take it over the top add some coarsely grated manchego cheese. Excellent side with grilled meats! Read More
Helpful
(5)
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frazzled
Rating: 3 stars
01/20/2011
This needs 2 or 3 times as much chipotle peppers and adobo sauce for my taste- I was worried about it having too much spice so I made the recipe as stated but the sweet potatoes were still too sweet for us. Read More
Helpful
(5)
Souix Chef
Rating: 4 stars
04/15/2010
I am not normally a fan of Sweet Potatoes because they are usually made too sweet for me. I made this with canned yams (that I already had on hand) drained well and added no extra sweet anything and I am now a fan of these for sure. Will have to make them with fresh before I can give 5 stars but the canned worked nicely. Read More
Helpful
(5)
memomo
Rating: 5 stars
12/29/2007
This was fabulous! Even with only half the chipotle peppers it was plenty hot and the smoky flavor still came through. They made a nice complement to the buttery sweetness of the sweet potatoes. This will definitely become a regular at our house. Thanks for sharing! Read More
Helpful
(4)
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