Mashed Jalapeno-Cilantro Sweet Potatoes

Mashed Jalapeno-Cilantro Sweet Potatoes

35 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 15 m
Recipe by  Terri Harnish

“This is an original recipe, inspired by the Jalapeno Sweet Potato Soup at Homestead Heritage in Waco, TX.”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Bake the sweet potatoes in the preheated oven until tender, 45 minutes to 1 hour. Once tender, peel, and place into a mixing bowl. While the potatoes are baking, place the jalapeno pepper in the oven, and bake until the skin loosens, about 20 minutes. Peel, mince, and place into the bowl with the potatoes. Add the softened butter, orange juice, and cilantro; mix with an electric mixer until smooth and creamy. Season to taste with salt and pepper, then transfer to a 1 quart baking dish. Drizzle with the melted butter and sprinkle with the walnut pieces.
  3. Bake in the preheated oven until hot in the center, about 20 minutes.

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Reviews (35)

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Awesome! Even my husband liked these and he isn't the biggest sweet potato fan. The only changes I made were to top with pecans instead of walnuts, cut the butter in half during the mashing step, and omitted the melted butter at the end. I suspected that all that butter wasn't totally necessary and I was right (at least for our tastes). Don't skip roasting the jalapeno, it gives the potatoes such a great flavor. Thanks!



These are amazing!!! I've gotten really tired of the typical sweet potato dishes that are overly sweet and mixed with brown sugar, spices, etc. It's fine for Thanksgiving, but when it comes to summer, I want something with a fresh and bright flavor. This recipe totally fits the bill! I admit, I was running short on time, so I microwaved the potatoes on high for 6 minutes. I used the juice of one small orange. I mashed everything together and that was it. Time to dig in! I didn't bother drizzling the extra butter over top and baking in the oven. I also didn't use the walnut pieces, only because I didn't have any, but I'm sure it's quite tasty! The jalapeno really mellows as it roasts, so don't be afraid of using the whole pepper. Next time I will use two! I will also double the recipe. This is a keeper!



Super Yummy! My family isn't a huge sweet potato fan and these were a huge hit! I only had pickled jalapenos, I added a couple shallots, used frozen orange juice concentrate and less butter. They were super good and I found out from a friend that sweet potatoes have a lower glycemic index than other potatoes.

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Amount Per Serving (4 total)

  • Calories
  • 210 cal
  • 10%
  • Fat
  • 22.2 g
  • 34%
  • Carbs
  • 2.9 g
  • < 1%
  • Protein
  • 1.5 g
  • 3%
  • Cholesterol
  • 46 mg
  • 15%
  • Sodium
  • 203 mg
  • 8%

Based on a 2,000 calorie diet



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Sausage Jalapeno Poppers


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