Chipotle Mashed Sweet Potatoes
Smoky, spicy and sweet, these chipotle mashed sweet potatoes are the perfect side dish for your holiday table or any night of the week.
Servings: 6
Calories: 299kcal
Ingredients
- 3 pounds sweet potatoes 3-4 large
- 1-2 chipotle peppers canned
- 2 teaspoons adobo sauce plus more to taste
- ½ cup heavy cream or half and half
- 4 tablespoons butter plus more to taste
- 2 tablespoons honey or maple syrup
- ¼ teaspoon ground cinnamon
- 1 teaspoon salt plus more to taste
Instructions
- Preheat the oven to 400 degrees f.
- Prick sweet potatoes all over with a fork and place on a parchment paper or foil lined baking sheet. Bake for 40-50 minutes or until soft and easily pierced all the way through with a knife.
- Peel away the skins from the sweet potatoes. Finely mince the chipotle peppers.
- In a large saucepan or medium size pot, mix together cream, butter, chopped chipotle pepper, adobo sauce, honey and cinnamon. Heat over medium low heat until it just begins to bubble on the sides.
- Remove cream mixture from the heat and add the roasted sweet potato flesh to the pot. Mash together with a potato masher until desired consistency. Season with salt to taste and add more chopped chipotle pepper, adobo sauce and butter if desired.
- Transfer to a serving dish, drizzle with extra butter if desired, and serve warm.
Notes
Oven space is often limited when preparing holiday meals, you can also boil or steam peeled and cubed sweet potatoes instead of baking them whole.
To make this dish vegan, substitute maple syrup, full fat coconut milk and vegan butter.
Nutrition
Calories: 299kcal | Carbohydrates: 54g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 815mg | Potassium: 804mg | Fiber: 7g | Sugar: 17g | Vitamin A: 32488IU | Vitamin C: 6mg | Calcium: 96mg | Iron: 1mg