Chipotle Cheddar Mashed Sweet Potatoes
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Smoky, cheesy, and with just the right amount of spice, these mashed sweet potatoes are the perfect savory side for any occasion—from casual dinners to festive holiday feasts!
These mashed sweet potatoes make a fantastic side dish for everything from casual dinners to holiday feasts. Unlike many sweet potato dishes that veer into dessert territory (I’m looking at you, sweet potato casserole), these are savory all the way. Flavored with smoky chipotle peppers and sharp cheddar cheese, they’re creamy with just the right amount of kick. Pair them with my dry-brined turkey, stuffed turkey breast, Peruvian chicken, pork tenderloin, or slow-baked BBQ short ribs for a meal that’s sure to impress.
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Mashed Chipotle Cheddar Sweet Potatoes
Smoky, cheesy, and with just the right amount of spice, these mashed sweet potatoes are the perfect savory side for any occasion—from casual dinners to festive holiday feasts!
Ingredients
- 3 pounds sweet potatoes
- 6 tablespoons unsalted butter
- 1 cup half & half
- 1 tablespoon minced canned chipotle peppers in adobo sauce, with seeds
- 1 tablespoon adobo sauce from the can of chipotle peppers
- 1½ teaspoon salt
- 4 oz (1 cup) grated cheddar cheese
Instructions
- Preheat the oven to 350° and set an oven rack in the middle position. Line a large rimmed baking sheet with foil. Prick each potato several times with a fork and transfer to the baking sheet. Bake the potatoes until tender, 60 to 75 minutes; turn the potatoes over halfway through baking. Let cool slightly, then peel the potatoes and discard the skins.
- Melt the butter in a medium saucepan over medium heat. Add the half & half, chipotle peppers, sauce, and salt and bring to a simmer. Off the heat, add the sweet potatoes and cheddar. Using a potato masher, a fork, or an electric mixer on low speed, mash the potatoes until coarsely puréed. Taste and adjust seasoning if necessary. Serve warm.
- Make Ahead: This dish can be made entirely ahead of time and reheated on the stovetop before serving. Add a little milk or half & half when reheating to thin the potatoes out if necessary. You may also bake the sweet potatoes ahead of time and refrigerate until ready to proceed with the recipe.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 427
- Fat: 23 g
- Saturated fat: 14 g
- Carbohydrates: 48 g
- Sugar: 11 g
- Fiber: 7 g
- Protein: 9 g
- Sodium: 874 mg
- Cholesterol: 65 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Comments
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I love your recipes. Can the chipotle cheddar mashed potatoes be prepared in advance–the night before and then warmed in the oven? And if so what temp and amount of time would u suggest?
Hi Ruth, You can definitely make these a day or two in advance. I’d reheat on the stovetop because you may need to add a little milk or half & half when reheating to thin the potatoes out after they sit in the fridge. You could do this a little ahead of the meal, then transfer the potatoes to a bowl and reheat again in the microwave right before serving if necessary.
If you’re lactose intolerant, as I am, rest assured you can omit the cheese and use lactose free milk (2% or 3%) instead of the half and half and the result will still be delicious. I really like the sweetness of the roasted potatoes with the chipotle sauce. (May not be as good as the original recipe but I’m always happy to find something that will adapt well to those of us who are lactose intolerant.)
There are just two of us, so I halved the recipe…but I wish I had made the whole recipe because it’s so very good! HIGHLY recommended.
Jenn – sounds absolutely terrific. I want to try this for Xmas. Several of us are following the Mediterranean diet because of diabetes. What would you think of using olive oil instead of butter? Love your site! Pattie
Hi Pattie, I wouldn’t recommend it– it’s also got half and & half and I think the olive oil and half & half wouldn’t be a great combination. You could always just toss some diced sweet potatoes in olive oil, roast them and toss them with some ancho chili pepper or ground chipotle chili pepper.
Hi Jenn,
Need to know one thing: Just how spicy are the results? We love the flavours. Palate just wont handle the really spicy. Looks sooo appealing. Want to make it tomorrow.
Shae
Hi Shae, It’s really not that spicy — more smokey. But it’s fine to add the peppers at the end if you want to add them to taste.
Hi Jennifer
Living in London we don’t have half and half . What do you suggest ? I love your recipes !!!
Hi Leeann, You can use half heavy cream, half milk. Enjoy!
Made it this Saturday night to go with beef brisket. It was delicious. The flavours balance each other out perfectly
I could not stop eating this! In fact it is so filling and satisfying that it could easily be a meal in itself! This dish is a welcome change to all the sugary sweet potato casseroles out there. The recipe is a savory and delicious one especially with the cheddar cheese and chipotle peppers. I honestly can’t believe how exquisite it tastes!
Hi Jenn- This is a wonderful recipe. I have never liked “sweet” sweet potatoes! Any suggestions for how to use the leftover chipotles?
Hi Dawn, They keep for several weeks in the fridge or you can freeze them in small servings. And I have several recipes on the site that call for them — click here to see.
I made this dish for a thanksgiving dinner with 19 people ages 76 to 6 and every single person tried them (you had to try a taste of everyone’s contribution to the dinner) and this dish was gone, first, second, and third servings. I used the pale sweet potatoes, not the reddish ones. It is the best recipe I have ever served that everyone would eat. I have never made a dish that captured sweet, spicy, and all around perfect like this dish. Thank you, thank you.
Oh. My. God.
That is all. Can’t wait to make these.