Mashed Chipotle Cheddar Sweet Potatoes

Tested & Perfected Recipes

mashed sweet potatoes

I hope you all had a wonderful Thanksgiving — and that you’re ready to start eating again because I have a fabulous new side dish to share with you. These mashed sweet potatoes were the HIT of our Thanksgiving feast. They’re not “sweet” like most sweet potato dishes made with copious amounts of brown sugar, maple syrup, or marshmallows. Instead, they’re flavored with smoky, spicy chipotle peppers and sharp cheddar cheese, making them truly savory. I served them with a Rolled Turkey Breast with Sausage & Herb Stuffing for the holiday, but they’d also pair beautifully with Peruvian Chicken or Slow-Baked BBQ Short Ribs.

ingredients

Begin by baking the potatoes until tender.

bake-potatoes

Then melt the butter in a medium saucepan.

melting-butter

Add the half & half, chipotle peppers, chipotle sauce, and salt and bring to a simmer.

cream-and-chipotles

Off the heat, add the peeled sweet potatoes and cheddar.

sweet-potatoes-and-cheddar

Using a potato masher, a fork, or an electric mixer on low speed, mash the potatoes until coarsely puréed.

mixing-mashed-sweet-potatoes

Taste and adjust seasoning if necessary. Enjoy!

chipotle-mashed-sweet-potatoes-1

My Recipe Videos

Mashed Chipotle Cheddar Sweet Potatoes

Servings: 6

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
  • 1-1/2 teaspoon salt
  • 4 oz (1 cup) grated cheddar cheese

Instructions

  1. 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.
  2. Melt the butter in a medium saucepan over medium heat. Add the half & half, chipotle peppers, chipotle 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.
  3. 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 Edamam

  • 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.

Reviews & Comments

  • 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!

    • — Jane on April 13, 2018
    • Reply
  • 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.

    • — Rachel Braccio on March 1, 2018
    • Reply
  • 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!

    • — Vicki on March 1, 2018
    • Reply
    • 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! ❤️

      • — Jenn on March 2, 2018
      • Reply
  • Very good first time as customer will return

    • — Dee Ribar on January 4, 2018
    • Reply
  • 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.

    • — Celeste on December 22, 2017
    • Reply
    • 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!

      • — Jenn on December 23, 2017
      • Reply
  • 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.

    • — Kathy Trimbach on December 20, 2017
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  • 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!

    • — Rosalie on December 11, 2017
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  • 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!

    • — Barbara R on December 6, 2017
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  • Thank you!! Finally a sweet potato recipe that doesn’t taste like dessert 🙂 This is a great combination of flavors.

    • — Kirsten on December 4, 2017
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  • 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.

    • — kate roohe on December 3, 2017
    • Reply
  • 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.

    • — Kaime on November 30, 2017
    • Reply
  • As a fan of both sweet potatoes and chipotle perrpers, I love this recipe! It is so full of flavour.

    • — Polly on November 30, 2017
    • Reply
  • 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!

    • — Paula on November 30, 2017
    • Reply
  • 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!

    • — Lisa Mills on November 30, 2017
    • Reply
  • I can’t wait to make these for Thanksgiving this year! Question.. What type of cheddar cheese do you think works best? White/mild/sharp?

    • — newbie on November 21, 2017
    • Reply
    • Sharp 🙂

      • — Jenn on November 21, 2017
      • Reply
  • I like to cook my sweet potatoes in a smoker, (great flavor). If I do and then add the smoky chipotle would that be too much smoke flavor?

    • — Rick on November 21, 2017
    • Reply
    • It might, Rick – I’d add the chipotle peppers and sauce little by little until the flavor it right for you.

      • — Jenn on November 21, 2017
      • Reply
  • Dear Jen,

    I have been using your recipes for the last couple of years. They are always a hit. Your attention to detail to produce food that is deliciously spiced and yet only accentuating the original flavor, is outstanding! I’m always excited and inspired by any new recipie that appears in my mailbox! Keep them coming! Your culinary talent brings regular food to a whole new level! Thank you!!
    Monika

    • — Monika Novich on November 18, 2017
    • Reply
    • So glad you’re enjoying the recipes, Monika! 😊

      • — Jenn on November 18, 2017
      • Reply
  • Hello Jen,

    Thank you for your website.
    It is wonderful !!!

    I would like to make this recipe for Thanksgiving, but there are no orange colored sweet potatoes here (Tokyo, JP) only the yellow sweet potatoes.
    Do you think it will work?

    Thank you in advance,
    Ildiko

    • — Ildi on November 7, 2017
    • Reply
    • Hi Ildi, so glad you like the site! Yes, assuming that the yellow sweet potatoes have a similar taste and consistency to the orange variety, they should work. The finished dish will obviously have a bit of a different hue :).

      • — Jenn on November 7, 2017
      • Reply
  • These were excellent. I added more chipotle and cheddar to my liking👍

    • — Sue M on October 5, 2017
    • Reply
  • My husband and I both love sweet potatoes and this is a very good recipe. I have added a healthy teaspoon of minced jalepeno peppers to this recipe with nice results.

    • — Jody Pease on February 15, 2017
    • Reply
  • Hearty and a nice departure from sweeter sweet potato recipes. 🙂

    • — Eunice Smith on February 14, 2017
    • Reply
  • I made this, using 2#s of sweet potatoes. Not a huge fan of them but I thought the added heat would offset the sweetness. And it did, though I did add more adobo sauce. They work well, leftover as well.

    • — Aimee on February 14, 2017
    • Reply
  • Made this last night! Very tasty. I eat sweet potatoes a lot but never thought to add in the chipotle flavor or cheese! This will be a new recipe in my house.

    • — Kiara on February 2, 2017
    • Reply
  • My fiance and I loved the recipe!! Thank you for sharing it !

    • — Judy on January 22, 2017
    • Reply
  • I love your recipes. Can the chipotle cheddar mashed potatoes be prepared in advance–the night before and then warmed in the oven? And if so what temp and amount of time would u suggest?

    • — Ruth on December 24, 2016
    • Reply
    • Hi Ruth, You can definitely make these a day or two in advance. I’d reheat on the stovetop because you may need to add a little milk or half & half when reheating to thin the potatoes out after they sit in the fridge. You could do this a little ahead of the meal, then transfer the potatoes to a bowl and reheat again in the microwave right before serving if necessary.

      • — Jenn on December 24, 2016
      • Reply
  • If you’re lactose intolerant, as I am, rest assured you can omit the cheese and use lactose free milk (2% or 3%) instead of the half and half and the result will still be delicious. I really like the sweetness of the roasted potatoes with the chipotle sauce. (May not be as good as the original recipe but I’m always happy to find something that will adapt well to those of us who are lactose intolerant.)

    • — lucysky on December 15, 2016
    • Reply
  • There are just two of us, so I halved the recipe…but I wish I had made the whole recipe because it’s so very good! HIGHLY recommended.

    • — Connie on December 13, 2016
    • Reply
  • Jenn – sounds absolutely terrific. I want to try this for Xmas. Several of us are following the Mediterranean diet because of diabetes. What would you think of using olive oil instead of butter? Love your site! Pattie

    • — Pattie Smith on December 9, 2016
    • Reply
    • Hi Pattie, I wouldn’t recommend it– it’s also got half and & half and I think the olive oil and half & half wouldn’t be a great combination. You could always just toss some diced sweet potatoes in olive oil, roast them and toss them with some ancho chili pepper or ground chipotle chili pepper.

      • — Jenn on December 12, 2016
      • Reply
  • Hi Jenn,

    Need to know one thing: Just how spicy are the results? We love the flavours. Palate just wont handle the really spicy. Looks sooo appealing. Want to make it tomorrow.

    Shae

    • — Shae on December 8, 2016
    • Reply
    • Hi Shae, It’s really not that spicy — more smokey. But it’s fine to add the peppers at the end if you want to add them to taste.

      • — Jenn on December 8, 2016
      • Reply
  • Hi Jennifer
    Living in London we don’t have half and half . What do you suggest ? I love your recipes !!!

    • — Leeann Thompson on December 8, 2016
    • Reply
    • Hi Leeann, You can use half heavy cream, half milk. Enjoy!

      • — Jenn on December 8, 2016
      • Reply
      • Made it this Saturday night to go with beef brisket. It was delicious. The flavours balance each other out perfectly

        • — Lee Ann on December 12, 2016
        • Reply
  • I could not stop eating this! In fact it is so filling and satisfying that it could easily be a meal in itself! This dish is a welcome change to all the sugary sweet potato casseroles out there. The recipe is a savory and delicious one especially with the cheddar cheese and chipotle peppers. I honestly can’t believe how exquisite it tastes!

    • — Sarah on December 5, 2016
    • Reply
  • Hi Jenn- This is a wonderful recipe. I have never liked “sweet” sweet potatoes! Any suggestions for how to use the leftover chipotles?

    • — Dawn C. on December 2, 2016
    • Reply
    • Hi Dawn, They keep for several weeks in the fridge or you can freeze them in small servings. And I have several recipes on the site that call for them — click here to see.

      • — Jenn on December 2, 2016
      • Reply
  • I made this dish for a thanksgiving dinner with 19 people ages 76 to 6 and every single person tried them (you had to try a taste of everyone’s contribution to the dinner) and this dish was gone, first, second, and third servings. I used the pale sweet potatoes, not the reddish ones. It is the best recipe I have ever served that everyone would eat. I have never made a dish that captured sweet, spicy, and all around perfect like this dish. Thank you, thank you.

    • — Terry on December 1, 2016
    • Reply
  • Oh. My. God.

    That is all. Can’t wait to make these.

    • — Melissa on December 1, 2016
    • Reply

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