Chipotle Cheddar Mashed Sweet Potatoes
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Just made this as a test-run before Thanksgiving – absolutely delicious! The perfect amount of heat to balance the sweetness of the potatoes. Going to put out a bowl on the side of maple-smoked bacon crumbles to sprinkle on top, I think the flavors will go really well together.
Hi jen,
Does it go along with your brisket recipe?
Definitely, Cynthia – I think it’d be delicious!
This is delicious! Sometimes I make it in a lower fat version (With only milk, less cheese and no butter) because my hubby has to watch his cholesterol, and it is still great. This this another favorite recipe from the site, along with the chipotle broccoli, the Thai flavored pumpkin soup and the asparagus soup with feta. Buying chipotle chilies in adobo sauce is quite a hassle in my country, but it is so worth it. Thank you for the great recipe!
OMG–ABSOLUTELY DELICIOUS. I made these for the first time on Thanksgiving Day. Can we say perfection!!! This sweet potato dish has not only earned a place on my annual Thanksgiving menu for the rest of my life, I’m going to have to slip it in throughout the year.
Like so many of my favorite Once Upon a Chef recipes, the recipe is easy and the flavors shine!!!!
Thank you Jenn for another winning recipe!
I plan to try these for this Thanksgiving. Going to a relative’s house and everyone is bringing a dish. I was asked to bring a vegetable, so this will be my contribution. Just wodering what would be your thoughts on adding crispy, crumbled bacon?
Yes!
Hi Jenn,
I have made these and they are spectacular! I want to add them to my Thanksgiving menu. Can these be made ahead of time?
Glad you like these! Yes, they can definitely be made ahead and reheated on the stovetop before serving. Add a little milk or half & half when reheating to thin the potatoes out if necessary.
Delicious! At first glance, I thought it was an odd combination, but that only made me want to try it more. The sweetness of the potatoes, the subtle heat and smokiness of the chipotle pepper/sauce and the cheddar cheese are mouthwatering together. This already has a place on my Thanksgiving menu. Thanks Jenn!
These are great with just about anything. I have served it with turkey, steak, and as a base under poached eggs. Add more chipotle if you like it spicy.
I make these frequently just as instructed in your original recipe. They are super yummy and always a hit with hubby and kids!
We will be hosting vegan houseguests soon and I’d like to adapt this recipe for them, if possible. I think I can easily leave out the cheddar cheese, but I’m wondering about the butter and half-n-half. Olive oil would one option, I guess, but I think I’ll miss the creaminess. I’m not a big fan of the vegan butters I’ve tried, but I’m willing to try again if you have a suggestion 🙂 Do you think a rice- or almond-milk creamer would suffice for half-half?
p.s. Can’t wait to receive the cookbook!
Hi Vicki, Glad you like these! Although I’ve never made a vegan version of these I think it may be challenging. I think the olive oil and rice or almond milk creamer wouldn’t be a great combination. I have heard from vegan readers that they like Earth Balance as an alternative to butter if you wanted to try that. If you try them, I’d love to hear how they turn out (but I suspect they may be a bit of a disappointment to you). Sorry! (And thanks for your support with the cookbook! ❤️
Vicki, did you ever make it with the almond creamer? How did it turn out?
Very good first time as customer will return