Chipotle Mashed Sweet Potatoes
Smokey, a little spicy, and a hint of sweetness, chipotle mashed sweet potatoes are such a wonderful and unique way to spice up your holiday table with a gluten and nut-free option that everyone will love.
Servings: 4 people
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 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 vegetable broth
- kosher salt to taste
Instructions
- Bring a large pot of salted 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.
Notes
- If making this recipe migraine-friendly, consider using this stock recipe, or making you own vegetable broth.
- For a vegan option, use vegan butter or coconut oil to substitute.
Nutrition
Serving: 12cup | Calories: 113kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 147mg | Potassium: 219mg | Fiber: 2g | Sugar: 4g | Vitamin A: 9588IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg
