Chipotle Mashed Sweet Potatoes
Chipotle peppers in adobo sauce give these mashed sweet potatoes flair!
Ingredients
- 7 sweet potatoes
- 4 ounces unsalted butter
- 1/4 cup light brown sugar
- 1 7-ounce can chipotle peppers in adobo, peppers chopped
- 1/4 - 1/2 teaspoon ground chipotle chile powder, to taste
- sea salt, to taste
- 1 tablespoon Italian parsley, chopped, optional garnish
Instructions
- Bring a large pot of water to a boil, enough water to cover the potatoes by an inch or two.
- While the water is heating, peel the sweet potatoes and cut them into large chunks. Add them to the boiling water.
- Cook the potatoes for 15 - 20 minutes, depending on the size of the potato chunks.
- Either drain the potatoes in a colander or use a skimmer (aka spider) to remove the potatoes to a large bowl. If you drain them, you can return the potatoes back to the pot.
- Add the butter, sugar, peppers, adobo sauce, chipotle powder, and salt to taste.
- Using a potato masher, mash the ingredients together.
- Stir the ingredients together well, taste for seasoning and adjust salt and sugar to taste. Sprinkle with parsley, if desired.
- Serve warm.
Notes
The Chipotle Sweet Potatoes can be made up to 2 days beforehand then reheated in the oven or microwave. You can keep the finished sweet potatoes in the refrigerator for up to 3 days. Freeze in an airtight container for up to 3 months.
This recipe was adapted from Alton Brown’s Food Network recipe.
Nutrition Facts
Chipotle Mashed Sweet Potatoes
Amount per Serving
Calories
272.59
% Daily Value*
Fat
11.58
g
18
%
Saturated Fat
7.19
g
45
%
Polyunsaturated Fat
0.45
g
Monounsaturated Fat
3.32
g
Cholesterol
30.48
mg
10
%
Sodium
671.25
mg
29
%
Potassium
633.3
mg
18
%
Carbohydrates
40.08
g
13
%
Fiber
5.6
g
23
%
Sugar
13.02
g
14
%
Protein
4.36
g
9
%
Vitamin C
4
mg
5
%
Calcium
70.69
mg
7
%
Iron
1.9
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!