These chipotle pepper mashed sweet potatoes are a tasty alternative to regular mashed potatoes, and a fantabulous pairing with chicken, pork chops, and more.
Most eaters I know love dipping into a batch of the best, creamy, dreamy, buttery mashed potatoes. The starchy goodness that the taste of potatoes has embedded in our food loving DNA is a standard comfort food side dish. I mean, what’s not to love?
But for times when you’re looking for a little something extra, these mashed sweet potatoes with chipotle peppers are a very fine option to try.
If you haven’t tried chipotle peppers before, this is a good recipe to branch out with. Earthy and smokey, chipotle peppers add just the right spicy kick to these naturally sweet mashers, with the caramel of maple syrup and orange zest to balance this fast and easy, potato side dish.
What’s In Chipotle Mashed Sweet Potatoes
The ingredients for this recipe start with the classic mashed potato vibe, but with smoky chipotle peppers for heat, and maple syrup for a sweet flavor balance.
- Sweet potatoes (or yams if that’s your jam)
- Half and half (or whole milk or cream)
- Butter
- Chipotle peppers in adobo sauce (sold in cans)
- Maple syrup
- Orange zest
- Kosher salt
What Are Chipotle Peppers?
Sold in the Mexican section of most every grocery store, chipotle peppers are red jalapeño peppers that have been smoked and dried then canned with adobo sauce, a thick and spicy tomato sauce. They lend a smoky and earthy flavor with a spicy kick, making my 5-ingredient Chipotle Chicken Tacos and Chipotle Lime Shrimp Bowls some of my favorite Mexican-flavored dishes.
How to Make Mashed Sweet Potatoes with Chipotle
First, cook the sweet potatoes one of two ways:
1) Roast the sweet potatoes. Place the potatoes pn a baking sheet, whole with the skin on, and cook in a 400°F oven for 1 hour, or until soft and the peels are papery and pulling away from the flesh. Cool until you can easily peel the jackets from the potatoes, then discard the peel.
or…
2) Cook them on the stove. Peel and quarter the sweet potatoes, then place in a large saucepan, cover with water, and bring to a boil. Cook for 10-15 minutes, or until the potatoes are fork tender, and cooked through.
Transfer the sweet potatoes to a bowl, and set aside.
Prepare the Creamy Heat
Infuse the half and half with butter and peppers. Melt the butter and cream together over low heat. Add the chopped chipotle peppers with 1-2 tablespoons of adobo sauce.
Cook the spiced cream on medium-low to low heat, for the peppers to infuse the half and half/buttery blend.
How to Make Chipotle Sweet Potatoes
Mash or blend the sweet potatoes until smooth. I use my hand mixer to make blending smooth and quick.
Add Maple Syrup and Orange for Balance
Add the chipotle-infused creamy mixture, the maple syrup, kosher salt, and orange zest. Blend, but don’t overwork the potato mix.
Taste for seasoning. Add more adobo sauce for more heat, or more maple syrup for sweetness.
What to Serve With Chipotle Mashed Sweet Potatoes
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
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Chipotle Mashed Sweet Potatoes
These chipotle pepper mashed sweet potatoes are a spiced alternative to regular mashed potatoes, and go deliciously with roast chicken, pork chops, and more.
Servings 8
Calories 317kcal
Ingredients
- 4 pounds sweet potatoes
- 1 cup half and half
- 4 tablespoons butter
- 1 7 ounce can chipotle peppers , chopped, plus 1 tablespoon adobo sauce
- 2 tablespoons maple syrup
- 2 teaspoons kosher salt
- zest of one orange
Instructions
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First, cook the sweet potatoes one of two ways: 1) Roast on a baking sheet, whole with the skin on, in a 400°F oven for 1 hour or until soft. Or, 2) Peel and quarter the sweet potatoes. Place the potatoes in a large saucepan, cover with water, and bring to a boil. Cook for 10-15 minutes, or until the potatoes are fork tender, and cooked through.
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Meanwhile, in a small saucepan, warm the half and half, butter, and chipotle peppers plus adobo sauce over medium low to low heat, and cook for 5 minutes or until warmed through.
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Transfer the potatoes to a mixing bowl, and mash with a hand-held mixer for 1 minute. Add the infused cream mixture, 2 tablespoons of maple syrup, salt, and orange zest. Mix until well-combined and creamy. Add more maple syrup and kosher salt to taste.
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Serve with drizzle of remaining syrup if desired.
Nutrition
Calories: 317kcal | Carbohydrates: 55g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 1128mg | Potassium: 817mg | Fiber: 10g | Sugar: 14g | Vitamin A: 33875IU | Vitamin C: 6mg | Calcium: 107mg | Iron: 2mg
More Potato Side Dish Ideas
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