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 don’t know how many sweet potatoes are in 3 pounds…can you help? I am actually planning to double the recipe so if you can tell me how many I need for 6 pounds of sweet potatoes, that would help…thanks so much.
Hi Celeste, It varies depending on the size of the potatoes but 3 pounds is about 4 average-sized sweet potatoes, so you’d need about 8 if doubling the recipe. Enjoy!
Forgot to put in the cheddar. Added a dash of maple syrup. Everyone loved them. Next time I will make according to the recipe. I love this website.
This was one of several dishes selected for our Thanksgiving table from this website. Very tasty and was enjoyed by all. Followed recipe exactly, could not get enough!
How can you elevate the already amazing sweet potato? By adding chipotle peppers and cheddar cheese! This recipe is sublime, and you can easily adjust to your liking. My foodie family fell in love after the first bite. I find myself daydreaming about this recipe if I haven’t made it in a while. Obsessed? YES!
Thank you!! Finally a sweet potato recipe that doesn’t taste like dessert 🙂 This is a great combination of flavors.
Every year I search for a new recipe worthy to make it to my Thanksgiving table and become part of the annual tradition. This year as I read the ingredients and recipe for Mashed Chipotle Sweet Potatoes I knew I had found a winner that would appeal to those that are easily bored with traditional fare and love a little spice on their plate. The dish is truly tasty and savory without overwhelming heat and even those less adventurous eaters enjoyed the dish.
I made these at Thanksgiving, and they were beloved. Even my husband, who is not a fan of sweet potatoes, liked them. I did not add the full amount of liquid, opting for a little sour cream instead, because I prefer a stiffer texture. Everyone agreed that, while these are not a replacement for mashed potatoes at the big meal, they stand alone and will grace our holiday table from now on. That’s saying something! Thanks, Jen! Your recipes are always ah-maz-ing.
As a fan of both sweet potatoes and chipotle perrpers, I love this recipe! It is so full of flavour.
This recipe is delicious. It is so savory and yummy. We followed the recipe as written and it turned out great. It will replace the sugary sweet potatoes we’ve had for Thanksgiving for years. We’re also going to make it again with our steak dinner. Delicious!
This is now my favorite sweet potato recipe. The combination of spice from the chipotle peppers and the cheddar cheese makes this dish especially flavorful! I had them left over the next day and was pleased that they were just as good after being refrigerated as they were the day before. Thanks for sharing this recipe!