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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.

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.

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.

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
  • 1½ 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.

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.

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.

See more recipes:


  • Is it okay to use chipotle powder instead of the canned chipotle peppers? If so, how much of the chipotle powder do I use? Thank you.

    • — Danielle on December 13, 2020
    • Reply
    • Unfortunately, I don’t think that will work here — sorry!

      • — Jenn on December 14, 2020
      • Reply
  • I loved this recipe so much and don’t know why it’s taken me so long to try. I’m probably going to make it again with your Peruvian chicken! Yum, thank you as always for yet again another keeper.

    • — Erin on November 28, 2020
    • Reply
  • I love this recipe with the chipotle. I’ve never added cheese and I add a bit of maple syrup to keep my son happy.

  • Hi Jenn –

    How spicy is this dish? Looks amazing but I have a few family members who don’t like alot of heat.

    • Hi Andrea, They’re more smokey than spicy, but it’s fine to add the peppers at the end if you want to add them to taste. Enjoy!

  • Hi Jenn! I’m going to try these tonight, but don’t have time to run to the store. I only have Gruyere and Pepper Jack cheese available – do you think one of them would work? Thanks 😊

    • Sure, Kathy – either will work but I’d probably go with Pepper Jack.

      • Thanks so much for the quick response! They were delicious with the Pepper Jack (I just cut back on the chipotle).

  • Another wonderful recipe! I’ve made your mashed potatoes 6 weekends in a row & decided I needed to try something new much to the chagrin of my family. The flavors in the sweet potatoes are SO good. I didn’t add the cheese because we have non cheese lovers but its not missed. I added a few tablespoons of brown sugar and 1 extra tablespoon of adobo sauce & I didnt have half & half but subbed heavy cream. SO delicious!!

  • LOVE, LOVE, LOVE! This dish is delicious and it’s so nice to have something different besides a “sweet” sweet potato recipe! This dish has flavor and kick, really enjoyed it!

  • I love sweet potatoes and I’d like to make this recipe. However I’m lactose intolerant. Can you suggest a substitute for the cheese? or, if I just left the cheese out, how should I adjust the other ingredients?

    • Hi Lucy, I can’t think of a good substitute for the cheese, but it’s fine to leave it out w/o making any adjustments. Hope you enjoy it!

  • Hi Jenn!
    I made these in advance for Thanksgiving and they are absolutely divine! Just was wondering what would be the best way to reheat them for Thanksgiving?
    Thanks so much!

    • Hi Tisa, I’d microwave them. Enjoy 🙂

      • Totally delicious! We didn’t have everything (replaced heavy cream with cream cheese and milk and used Munster and Swiss grated) and it came out perfectly! Like all Jenn’s recipes, spot on!

      • best way to re-heat—— microwave or stove top???

        • — patricia j rolfes on November 17, 2021
        • Reply
        • Either would work, but I’d probably use the microwave. Enjoy!

          • — Jenn on November 17, 2021
          • Reply
  • I don’t normally like sweet potatoes, other than fries 😁. I especially dislike those cloyingly sweet potato dishes that use marshmallow and brown sugar. This dish is the best! I will make it in a lower fat version, during the year. It is delicious! Thank you for giving me another way to enjoy sweet potatoes.

  • Just made this as a test-run before Thanksgiving – absolutely delicious! The perfect amount of heat to balance the sweetness of the potatoes. Going to put out a bowl on the side of maple-smoked bacon crumbles to sprinkle on top, I think the flavors will go really well together.

  • Hi jen,
    Does it go along with your brisket recipe?

    • — cynthia dagher
    • Reply
    • Definitely, Cynthia – I think it’d be delicious!

  • This is delicious! Sometimes I make it in a lower fat version (With only milk, less cheese and no butter) because my hubby has to watch his cholesterol, and it is still great. This this another favorite recipe from the site, along with the chipotle broccoli, the Thai flavored pumpkin soup and the asparagus soup with feta. Buying chipotle chilies in adobo sauce is quite a hassle in my country, but it is so worth it. Thank you for the great recipe!

  • OMG–ABSOLUTELY DELICIOUS. I made these for the first time on Thanksgiving Day. Can we say perfection!!! This sweet potato dish has not only earned a place on my annual Thanksgiving menu for the rest of my life, I’m going to have to slip it in throughout the year.
    Like so many of my favorite Once Upon a Chef recipes, the recipe is easy and the flavors shine!!!!
    Thank you Jenn for another winning recipe!

  • I plan to try these for this Thanksgiving. Going to a relative’s house and everyone is bringing a dish. I was asked to bring a vegetable, so this will be my contribution. Just wodering what would be your thoughts on adding crispy, crumbled bacon?

  • Hi Jenn,
    I have made these and they are spectacular! I want to add them to my Thanksgiving menu. Can these be made ahead of time?

    • Glad you like these! Yes, they can definitely be made ahead and reheated on the stovetop before serving. Add a little milk or half & half when reheating to thin the potatoes out if necessary.

  • 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!

  • 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
    • 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!

    • 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! ❤️

    • Vicki, did you ever make it with the almond creamer? How did it turn out?

      • — Julie on April 9, 2021
      • Reply
  • Very good first time as customer will return

  • 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.

    • 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!

  • 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
    • Reply
  • 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!

  • 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!

  • Thank you!! Finally a sweet potato recipe that doesn’t taste like dessert 🙂 This is a great combination of flavors.

  • 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.

  • 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.

  • As a fan of both sweet potatoes and chipotle perrpers, I love this recipe! It is so full of flavour.

  • 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!

  • 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!

  • 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?

    • Sharp 🙂

  • 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?

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

  • 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!!

    • So glad you’re enjoying the recipes, Monika! 😊

  • 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,

    • 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 :).

      • Would this pair well with your beef tenderloin in wine sauce recipe?

        • While I think they would be okay, I might suggest these Parmesan Smashed Potatoes or mashed potatoes instead (as I think these go best with a main dish that has a bit more of a tex-mex bent. Hope you enjoy whatever you try!

    • I used yellow sweet potatoes this year and they were delicious!

  • These were excellent. I added more chipotle and cheddar to my liking👍

  • 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.

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

  • 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.

  • 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.

  • My fiance and I loved the recipe!! Thank you for sharing it !

  • 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?

    • 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.

  • 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.)

  • 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.

  • 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

    • 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.

  • 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.


    • 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.

  • Hi Jennifer
    Living in London we don’t have half and half . What do you suggest ? I love your recipes !!!

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

      • Made it this Saturday night to go with beef brisket. It was delicious. The flavours balance each other out perfectly

  • 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!

  • Hi Jenn- This is a wonderful recipe. I have never liked “sweet” sweet potatoes! Any suggestions for how to use the leftover chipotles?

    • 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.

  • 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.

  • Oh. My. God.

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

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