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Chipotle Sweet Potatoes


"Spicy, sweet and smoky, this side dish is perfect alongside grilled pork tenderloin. It's also a great change to your Thanksgiving dinner. Again, it's SPICY! This can be made ahead and stored in 200 degree oven until the rest of the meal is ready. For those of you who like less spicy, remove the seeds of the chipotle or cut down to one pepper and one tablespoon of adobo sauce. You can always add more later."
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30 m servings 241 cals
Original recipe yields 4 servings (2 cups)


  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 268 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Place the sweet potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  2. Place the potatoes into a bowl and add the butter, chipotle chiles, adobo sauce, and half-and-half. Mash well with a potato masher, and season to taste with salt to serve.

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Read all reviews 31
  1. 47 Ratings

Most helpful positive review

I submitted this recipe and the webmasters changed it. I do not add cream and I make mine much healthier. I just use a T or two of butter or spread and steam my sweet potatoes in the microwave i...

Most helpful critical review

Way too spicy. I couldn't taste anything but the peppers.

Most helpful
Most positive
Least positive

I submitted this recipe and the webmasters changed it. I do not add cream and I make mine much healthier. I just use a T or two of butter or spread and steam my sweet potatoes in the microwave i...

These are terrific. I tossed the potatoes with olive oil and roasted in covered dish. (Just think it gives a better flavor). Per another review, I used only 1 Tbs. butter. You can also cut t...

I followed the instructions of the original poster and used a T of butter only and did NOT add any cream. This was delicious and SO EASY! If you dont like spice then cut the pepper ingrediants b...

I love these two items and never thought to put them together. They mesh so well! I was in a hurry so nuked the sweet potato before mashing and baking but I do like the taste better of potatoe...

We liked these a lot. I followed the submitter's review and left out the cream and only used about 1 T of butter. Next time I think I will reduce the adobos/adobo sauce a bit because it was a ta...

This recipe caught my eye, because it sounded so unusual and I don't like the sweet marshmallow recipes. I was not disappointed; I've made them twice and both times got rave reviews from my gues...

Awesome idea for mashed potatoes. I followed the submitter's instructions and steamed my potato in the microwave and skipped the cream. I also skipped the butter, and didn't miss it. Just mashed...

Made this to use up some leftover chipotle peppers. Not bad, will defintely make again. Just have to watch the amount of chipotle used if you're not used to spicy food.

Great recipe--no changes. Nice change from regular mashed--hubby dug it too! Thanks!