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Mashed Jalapeno-Cilantro Sweet Potatoes

Terri Harnish

"This is an original recipe, inspired by the Jalapeno Sweet Potato Soup at Homestead Heritage in Waco, Texas."
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1 h 15 m servings 307 cals
Original recipe yields 4 servings


  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 266 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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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 40
  1. 53 Ratings

Most helpful positive review

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...

Most helpful critical review

My family was not crazy about this recipe, but I did use the white sweet potatoes and not the sweet yams. Perhaps I should try it again.

Most helpful
Most positive
Least positive

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...

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 ...

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. The...

Absolutely delicious! Had a nice sharp taste to it, but not too hot. Very moist and not sweet. Very good with pork tenderloin marinaded in southwest adobo marinade. I too, cut the butter in half...

Fantastic! The jalapeno and cilantro perfectly balance the sweetness in the potatoes even with the OJ. I did not blend them I just mashed with a fork because others complained about them being...

AMAZING!!! You MUST try these! I followed the recipe exactly and both the boyfriend and I were thrilled with the results. Not too sweet or spicy, just really good!

Delicious. Very sweet but counteracted by the jalapeno. Loved it. Will cook it again.

This is a great recipe especially when you don't want the sweet in the sweet potatoes. I boiled them instead of bake therefore I shouldn't have put as much orange juice. I served them with bbq ...

We made this on our camping trip. I just cooked the sweet potatoes in the campfire wrapped in foil for about 50 min. Also roasted the jalapeno over the fire. I then mashed all the ingredients to...