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These chipotle mashed sweet potatoes are creamy and smoky, which perfectly complements the subtle sweetness of the potatoes. A savory sweet potato recipe with simple ingredients, they’re an easy fall side dish that takes about 35 minutes to make.
A Quick Look: Chipotle Mashed Sweet Potatoes
- Cook time: About 35 minutes total.
- Main ingredients: Sweet potatoes, chipotle chili powder, smoked paprika, maple syrup, butter, and broth.
- Cooking method: This is a great stovetop sweet potato recipe that can also be kept warm in the oven for Thanksgiving or Christmas without any issues.
- Dietary information: This fits the HYH diet and a Mediterranean-style diet. It is naturally gluten free, and can be made dairy free with substitutes.
- Why you’ll love it: These chipotle mashed sweet potatoes are a unique recipe if you’re tired of sweet potato casseroles with tons of sugar. If you love savory and sweet combinations, you’ll adore these flavors. They’re amazing served with an air fryer filet or any kind of steak.
Unlike traditional sweet potato casseroles that are loaded with brown sugar and marshmallows, this savory mashed sweet potato balances the natural sweetness of the potatoes with a hint of smoky heat. And you don’t need heavy cream to make them extra creamy!
I love serving these for Thanksgiving as a fun alternative to traditional mashed sweet potatoes, along side my famous stuffing balls and green bean casserole without mushroom soup.
Table of Contents
Ingredients
Below are just some highlights for what to look for when grocery shopping. She the bottom of the post for the full recipe card.
- Sweet potatoes – I recommend orange-fleshed sweet potatoes, like garnet or jewel. You’ll need about 2-3 large sweet potatoes, or 4-5 cups peeled and chopped.
- Chipotle powder – Chipotle powder is made from smoked and dried jalapeño peppers and I find it much easier to use than having to buy a can of chipotle peppers in adobo for a tiny bit of sauce. Start with ¼ teaspoon for a mild heat or use ½ teaspoon for more spice.
- Smoked paprika – Adds an extra layer of smoky flavor without making the potatoes too spicy. Make sure to use smoked paprika rather than regular sweet paprika.
- Maple syrup – This balances the heat and enhances the natural sweetness of the potatoes. I recommend pure maple syrup or even honey would be good here as a substitute.
- Butter – This adds richness and a silky texture without having to also use heavy cream. I love using a good-quality butter like Kerrygold, and you can use salted or unsalted, just adjust extra salt accordingly.
- Broth – Vegetable broth or chicken broth creates a smooth, whipped texture without needing heavy cream. If you don’t care about this being a vegetarian meal, this rotisserie chicken broth is also a wonderful addition!
Variations and Substitutions
- Dairy free or vegetarian – Substitute the butter with an equal amount of vegan butter. Use vegetable broth to keep the recipe vegan.
- Less spicy – As written, there isn’t a lot of heat to these chipotle sweet potatoes – they’re still very mild. But if you’re super sensitive you can reduce the chipotle powder to ⅛ teaspoon or leave it out entirely. The smoked paprika will still give the potatoes a delicious smoky flavor.
- No food processor – Use a potato masher for a more craggy texture or a hand mixer on low speed can also work well for a smoother texture.
How to Make Chipotle Mashed Sweet Potatoes
Step 1: Peel the sweet potatoes and cut them into roughly 1-inch cubes so they cook evenly. Bring a large pot of salted water to a boil, then add the potatoes.
Step 2: Cook for about 15-20 minutes, or until they’re very tender and easily pierced with a fork. Drain the potatoes well to remove excess water.
Step 3: In a food processor, combine the spices, syrup, butter, and broth. Blend till combined. Add the warm, drained sweet potatoes to the food processor and blend until smooth and creamy, about 1 minute, scraping down the sides as needed. Taste and adjust the salt and chipotle powder as needed.
Step 4: Transfer the mashed sweet potatoes to a serving bowl or casserole dish. Serve warm with a little extra butter or a light sprinkle of smoked paprika, if desired.
Recipe Tips
- Don’t add too much broth at once – Start with the amount in the recipe and only add more if needed. It’s much easier to thin out mashed sweet potatoes than to thicken them. If the sweet potato consistency is too thick, add a little bit more broth till the desired texture is reached.
- Avoid overprocessing – Blend just until the potatoes are smooth and creamy. Processing them for too long can create a gummy texture.
Storage Information
- Prep ahead – Make these savory mashed sweet potatoes 1-2 days ahead and store in a casserole dish until ready to serve.
- Refrigerator storage – Will keep well in the fridge for 3-5 days. Transfer leftovers to an airtight, glass container for long term storage.
- Freezer – Sweet potatoes freeze great! Allow the potatoes to cool completely, then transfer them to a freezer-safe container like souper cubes or bag. Freeze for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating.
- To reheat in oven – Transfer the mashed sweet potatoes to an oven-safe casserole dish and cover with foil. Warm at 350°F for about 15-20 minutes, or until heated through. A splash of broth or milk mixed in can help keep them moist if they’ve dried out a bit.
- To reheat on the stovetop: Place the chipotle sweet potatoes in a saucepan over medium-low heat, stirring occasionally. Add a splash of broth or a little extra butter if needed to restore the creamy texture.
Serving Ideas
These smoky mashed sweet potatoes pair especially well with grilled or roasted meats, making them a versatile side dish for both weeknight dinners and holiday meals. A few of my favorite ways to serve them.
- Slow cooker pork shoulder – The savory flavor of the pork is so wonderful paired with these. You can combine it with the sweet potatoes and cheese for a pulled pork and veggie quesadilla!
- Air fryer New York strip steak – One of my favorite easy combinations!
- Cast iron roast chicken – Perfect for Thanksgiving or Sunday dinner, especially with this green bean casserole without cream of mushroom soup, stuffing balls, and cranberry sauce without orange juice.
For a vegetarian dinner, serve these with my spinach and chickpea salad.
For Thanksgiving – These are a wonderful alternative to traditional sweet potato casserole, especially if you prefer savory side dishes. I love that you can make them ahead, which frees up time and oven space for everything else! They pair great with some of the suggestions as well as creamed spinach from frozen and Boursin stuffed mushrooms.
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Chipotle Mashed Sweet Potatoes
Ingredients
- 2-3 large peeled sweet potatoes, about 4-5 cups rough chopped in 1 inch cubes, * Use 3 if on the smaller side
- 1/4-1/2 teaspoon ground chipotle powder, * Use 1/2 if you like things a little spicy
- 1/2 teaspoon smoked paprika
- 1 teaspoon maple syrup
- 2 teaspoon butter, salted or unsalted
- 1/4 cup vegetable broth, or chicken broth
- kosher salt to taste
Instructions
- Bring a large pot of salted water to a boil, then add peeled and chopped sweet potatoes. Boil for about 20 minutes until potatoes are soft. Drain the potatoes well.
- In a food processor, combine spices, syrup, butter, and stock. Blend till combined. Then add the drained sweet potatoes while still hot. Puree for about 1 minute until smooth, scraping down the sides occasionally. Add more broth to thin out if needed. Serve immediately or place in a casserole dish and reheat at 350℉ for 10-15 minutes if serving later.
Notes
- Spice level – 1/4 teaspoon of chipotle powder will give you very mild potatoes. You’ll have a hint of spice, but this is a good option if anyone at the table is sensitive. Bump it up to 1/2 teaspoon for more flavor and heat!
- Dairy free or vegan option – use vegan butter or olive oil to substitute.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is on repeat at our house, great side dish with anything grilled. I use the discarded cooked potato water instead of broth and use a hand blender instead of the food processor for easier clean up. Delicious every time!
These were excellent, will definitely make again!
I made this for dinner tonight and wasn’t sure how my kids would like it because we never have had a spicy sweet potato dish before.. All four of us loved it! I roasted the sweet potatoes, though, at 425 for 1 hour, and then omitted the broth because it wasn’t necessary after mashing them. I did increase the maple syrup to 1 tbsp. Thanks for a favorable new side dish!
Could make without chipotle and it would probably still be good!
This was really good! I omitted the syrup because I’m not a fan but I will make this again
These sounds amazing, excited to try!!
A delicious, different flavor for sweet potatoes