A unique and deliciously different take on mashed sweet potatoes! Trust me, these are SO much better than those gloopy marshmallow toasted sweet potatoes…..I promise! If you love a kick of heat, these will become a staple in your weekly dinner side dish rotation. And if you’re not a huge spice lover, you can use 1/2 chipotle pepper or even 1/4, then taste and see if you want to add a touch more. You can also cut the spice by adding a splash of cream or crème fraîche.

I love Alton Brown and saw this recipe years ago and never looked back! I prefer to cook them in boiling water, like you would russets. But, I’ve also roasted them and then mashed them which was DELICIOUS!

I tend to like them with a spoonful of crème fraîche because I like the creaminess it adds, but they’re also really delicious as written. It’s a simple recipe and EXTREMELY easy to adapt based on what flavors YOU like!

And if you like your sweet potatoes with nuts, toast up some pecans, roughly chop them and sprinkle on top before serving.

Ingredients

2 large sweet potatoes, peeled and cubed
2 tablespoons unsalted butter
1 whole canned chipotle pepper in adobo sauce, chopped (NOT the whole can!! – just ONE pepper)
1 teaspoon adobo sauce from can of peppers
1/2 teaspoon salt
heavy cream or crème fraîche (to cut the heat) Optional

Instructions

Put cubed potatoes into a large pot of boiling water.
Cook for 15-20 minutes or until the potatoes are fork tender.
Drain the potatoes and then add them back to the pot.
Add butter to potatoes and mash with potato masher.
When the potatoes are nice and smooth, add pepper, sauce, and salt and continue mashing to combine.
Taste and if you need to cut the heat, stir in a splash or two of heavy cream OR a spoonful of crème fraîche.
Serve immediately.

Notes

Recipe inspired by Alton Brown

Have you made this recipe?I’d love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

Chipotle Sweet Mashed Potatoes