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Mashed Chipotle Cheddar Sweet Potatoes

5 stars based on 12 votes

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 or 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, to name just a few.


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!


Mashed Chipotle Cheddar Sweet Potatoes

Servings: 6


  • 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


  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.

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

Reviews & Comments

  • 5 stars

    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
  • 5 stars

    Hearty and a nice departure from sweeter sweet potato recipes. 🙂

    - Eunice Smith on February 14, 2017 Reply
  • 3 stars

    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
  • 5 stars

    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
  • 5 stars

    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
  • 5 stars

    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
  • 5 stars

    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
  • 5 stars

    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 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
      • 5 stars

        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
  • 5 stars

    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
  • 5 stars

    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
  • 5 stars

    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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