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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Is it okay to use chipotle powder instead of the canned chipotle peppers? If so, how much of the chipotle powder do I use? Thank you.
Unfortunately, I don’t think that will work here — sorry!
I loved this recipe so much and don’t know why it’s taken me so long to try. I’m probably going to make it again with your Peruvian chicken! Yum, thank you as always for yet again another keeper.
I love this recipe with the chipotle. I’ve never added cheese and I add a bit of maple syrup to keep my son happy.
Hi Jenn –
How spicy is this dish? Looks amazing but I have a few family members who don’t like alot of heat.
Hi Andrea, They’re more smokey than spicy, but it’s fine to add the peppers at the end if you want to add them to taste. Enjoy!
Hi Jenn! I’m going to try these tonight, but don’t have time to run to the store. I only have Gruyere and Pepper Jack cheese available – do you think one of them would work? Thanks 😊
Sure, Kathy – either will work but I’d probably go with Pepper Jack.
Thanks so much for the quick response! They were delicious with the Pepper Jack (I just cut back on the chipotle).
Another wonderful recipe! I’ve made your mashed potatoes 6 weekends in a row & decided I needed to try something new much to the chagrin of my family. The flavors in the sweet potatoes are SO good. I didn’t add the cheese because we have non cheese lovers but its not missed. I added a few tablespoons of brown sugar and 1 extra tablespoon of adobo sauce & I didnt have half & half but subbed heavy cream. SO delicious!!
LOVE, LOVE, LOVE! This dish is delicious and it’s so nice to have something different besides a “sweet” sweet potato recipe! This dish has flavor and kick, really enjoyed it!
I love sweet potatoes and I’d like to make this recipe. However I’m lactose intolerant. Can you suggest a substitute for the cheese? or, if I just left the cheese out, how should I adjust the other ingredients?
Hi Lucy, I can’t think of a good substitute for the cheese, but it’s fine to leave it out w/o making any adjustments. Hope you enjoy it!
Hi Jenn!
I made these in advance for Thanksgiving and they are absolutely divine! Just was wondering what would be the best way to reheat them for Thanksgiving?
Thanks so much!
Tisa
Hi Tisa, I’d microwave them. Enjoy 🙂
Totally delicious! We didn’t have everything (replaced heavy cream with cream cheese and milk and used Munster and Swiss grated) and it came out perfectly! Like all Jenn’s recipes, spot on!
best way to re-heat—— microwave or stove top???
Either would work, but I’d probably use the microwave. Enjoy!
I don’t normally like sweet potatoes, other than fries 😁. I especially dislike those cloyingly sweet potato dishes that use marshmallow and brown sugar. This dish is the best! I will make it in a lower fat version, during the year. It is delicious! Thank you for giving me another way to enjoy sweet potatoes.