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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One of my favorite OUAC recipes. So many of my friends have asked for the recipe. It goes really well with pork entrees.
Excellent!
Hey Jenn! I’ve made this recipe many times, it’s such a hit! Our oven just stopped working (oh the timing!) wondering if I can boil the sweet potatoes instead?
Thanks
Judith
Hi Judith – Oh no! It’s fine to boil the potatoes; just “dry them” on the stovetop after mashing by placing them in a medium pot over medium heat and stirring for a few minutes.
Hi Jenn,
The Chipotle Cheddar Sweet Potatoes are always a hit! I usually make them the night before and reheat on the stove. However, I am wondering if I could make them two days in advance. Would that be okay?
Thanks!!
Sure, Hannah, that should be fine (and glad you like them)!
This is my new favorite. I’m dairy free, so did replacements for all the dairy products: oatly, miyoko’s butter, spicy chao cheese, and added a bit of vegan sour cream (tofutti) and cream cheese (kite hill). It was a massive hit and I ate the leftovers for days afterwards, since I had made WAY too much. I might go even spicier next time.
I would like to make these potatoes the night before and then heat them in a 9X13 pan in the oven at 350 degrees with my other side dishes for Thanksgiving. Is that a terrible idea? Would you cover them? How long would you expect it to take?
Hi Tammy, are you able to reheat them on the stove? If so, so the bottom of the recipe for instructions.
I love all of your recipes and have had great success with them. I’m planning on making a Spicy Blackberry Pork Tenderloin with Blackberry Salsa (from the Fresh Market site) and thought this recipe might go well with it but my daughter says white potatoes. What do you think? By the way I’ll be making your Apple Manchego salad as well! Hmmm, which one of your desserts shall I prepare???
Hi Jenn, I think I’d go with your daughter’s suggestion. It sounds like the main dish will have some sweet flavors so I think white potatoes may be a better match. Hope that helps!
I’m in charge of the sweet potatoes for Thanksgiving and I decided to make smaller servings of a few different kinds. They are very simple to make especially when you are prepping other sweet potato dishes and don’t let the peppers deter you from making them. They had a nice kick but even my 2 year old ate them because I wouldn’t say they were spicy.
My family loves these sweet potatoes. I was looking through your recipe “sides” to find something I hadn’t tried before, and I had an open can of chipoltle chilis in the fridge and just the right amount of sweet potatoes, so it seemed made to be. The smoky heat of the peppers with the sweet taste of the potatoes is the perfect combination! I love all your recipes, and I will definitely make this again and again.
These are amazing! My husband who is not a fan of sweet potatoes is asking me to make these again.