Mashed Chipotle Sweet Potatoes Recipe - Allrecipes.com
Mashed Chipotle Sweet Potatoes Recipe
  • READY IN ABOUT 2 hrs

Mashed Chipotle Sweet Potatoes

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 20 mins
  • READY IN 1 hr 55 mins

Footnotes

  • Cook's Note:
  • The sweet potatoes can be prepared one day in advance through Step 6. Cover, and refrigerate until ready to bake. Bring to room temperature and preheat oven before baking in Step 7.
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Reviews More Reviews

Most Helpful Positive Review
Feb 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!

 
Most Helpful Critical Review
Jan 20, 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.

 
Oct 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.

 
Apr 09, 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.

 
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.

 
Jun 03, 2008

I just made this recipe with about 5 sweet potatoes mashed and two whole chipotle peppers (plus some added adobo sauce) and brown sugar and boy was it good!! next time I might try scraping some of the seeds out first for a smoother texture.

 
Apr 15, 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.

 
Dec 29, 2007

This was fabulous! Even with only half the chipotle peppers, it was plenty hot and the smoky flavor still came through. They made a nice complement to the buttery sweetness of the sweet potatoes. This will definitely become a regular at our house. Thanks for sharing!

 

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Nutrition

  • Calories
  • 308 kcal
  • 15%
  • Carbohydrates
  • 62.9 g
  • 20%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 9.4 g
  • 38%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 472 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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