Holiday sweet potatoes are typically covered with lots of brown sugar, marshmallows, and nuts – not exactly the healthiest or most Migraine-friendly option. This season, I encourage you to spice up (literally) your traditional sweet potato recipe with this fun alternative. If you love a sweet and smokey flavor profile, these chipotle mashed sweet potatoes are perfect for you!
I love smoked paprika on my roasted sweet potatoes, so when Ina came out with this recipe for Chipotle Sweet Potatoes in Cooking for Jeffery I knew I had to try them. Most Ina recipes are such a hit for me, but I found these to be a little heavy. All that butter and cream seemed to weigh down the smokey chipotle flavor…and you all know I’m a huge fan of butter and cream! The other downside was canned chipotles in adobo sauce usually contain hidden MSG and other potential triggers, like onions. Some of them even have added corn syrup, which is just not necessary.
Setting out to create my own recipe, I realized that you don’t need a ton of butter and cream to make these creamy. Using a food processor allows you to whip these up really nicely, using broth instead of dairy. Using chipotle powder allows you to get that same flavor of the chipotle peppers, without the added flavorings. Plus you don’t end up with 5 peppers you have no idea what to do with later! Try using this powder to spice up your chili on these cold, fall evenings.
Other Thanksgiving Recipes:
Homemade Green Bean Casserole
Allergy Friendly Pumpkin Pie Bites
Ricotta & Butternut Squash Toasts
Easy Pumpkin Sage Pasta
Pumpkin Cookies with Cream Cheese Frosting
Cranberry Pomegranate Muffins
Smokey, a little spicy, and a hint of sweetness, these are such a wonderful and unique way to spice up your holiday table...or any weekday dinner.
- 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 tsp ground chipotle powder * Use 1/2 if you like things a little spicy
- 1/2 tsp smoked paprika
- 1 tsp maple syrup
- 2 tbsp good, unsalted butter
- 1/4 cup stock or broth of choice
- kosher salt to taste
Bring a large pot of water to a boil and add peeled & chopped potatoes. Boil for about 20 minutes until potatoes are soft. Drain the potatoes.
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 degrees for 10-15 minutes if serving later.