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Mashed Chipotle Sweet Potatoes

Mashed Chipotle Sweet Potatoes

  • Prep

    20 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 55 m
SUBEAR

SUBEAR

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 62.9g
  • 20%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 472 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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).
  3. 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.
  4. Bake in the preheated oven until heated through, 20 to 25 minutes.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

C Rae
14

C Rae

2/18/2009

Really good! Suprisingly so. Does not need any extra sweetness. Goes well with "Balsamic Glazed Salmon Fillets," also on this site. Perfect meal!

DASHKAYDOT
10

DASHKAYDOT

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.

Faran H.
6

Faran H.

4/9/2008

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.

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