Chipotle Cheddar Mashed Sweet Potatoes
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Flavored with smoky, spicy chipotle peppers and sharp Cheddar, these mashed sweet potatoes make a wonderful holiday dish.
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.
What you’ll need to make Chipotle Cheddar sweet potatoes
How to make Chipotle Cheddar sweet potatoes
Begin by baking the potatoes until tender.
Then melt the butter in a medium saucepan.
Add the half & half, chipotle peppers, chipotle sauce, and salt and bring to a simmer.
Off the heat, add the peeled 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. Enjoy!
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Mashed Chipotle Cheddar Sweet Potatoes
Flavored with smoky, spicy chipotle peppers and sharp Cheddar, these mashed sweet potatoes make a wonderful holiday dish.
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, 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.
- 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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Delicious, and so unexpected by guests. I hate sharing the recipe when friends ask.
I served these as a side dish to some honey baked ham and they were so yummy! I do like food on the spicy side, so I added another 1/2t of diced chipotle.
Jenn, could these potatoes be peeled/cubed/boiled instead of baked? Thanks for all of your amazing recipes!!
Sure, Anne, that’s fine; just “dry them” on the stovetop after mashing by placing them in a medium pot over medium heat and stirring for a few minutes. Enjoy!