Reviewed: May 3, 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!

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Reviewer:

cookin'mama

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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

Reviewed: May 2, 2012

Wow very very good. This was smoky and had some heat but was mild. I cut this down to what it said was 2 servings which was a I think it called for 1.5 lb potatoes and so I used canned approx same amount draining them first and used the measurements it scaled it down to. I doubled the butter though and removed the seeds from the pepper. I spread this in a pyrex pie plate prepped with non stick spray and baked it along with a main dish for about 45 minutes and it was a hit. DH wouldn't try he doesn't eat sweet potatoes, but I loved this! Thanks.

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Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Dec. 20, 2011

These were excellent. Thank you for the recipe.

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Reviewer:

carolyn

Reviewed: Dec. 5, 2011

What a fantastic alternative to sugary sweet potato preparations! My family has avoided sweet potatoes for years because they are so often dripping with sugar or marshmallows (they are called "sweet" potatoes, after all, do they really need to be sweeter?!) but we love LOVE this recipe. It goes in a flash at my department's holiday potluck. At home we really like things hot & spicy, so I add another pepper for extra kick. I've also substituted olive oil for the butter to make it vegan friendly and it makes almost no difference. Thank you SUBEAR!

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Reviewed: Dec. 5, 2011

My DH, son and myself thought this was just edible. All leftovers were thrown out.

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Reviewer:

lpippin

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Reviewed: Jan. 16, 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.

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Reviewer:

frazzled

Cooking Level: Expert

Reviewed: Apr. 14, 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.

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Reviewer:

SwondPooping

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: Seattle, Washington, USA

Reviewed: Feb. 8, 2010

AWESOME!

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Reviewer:

tab

Reviewed: Oct. 10, 2009

This recipe is fabulous! I didn't change a thing - love it! Went well with our Balsamic Glazed Salmon Fillets. This may also make an appearance on the Thanksgiving table. :)

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Reviewer:

Holly

Cooking Level: Expert

Reviewed: Apr. 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.

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