Chipotle Mashed Sweet Potatoes

$2.12 recipe / $0.35 serving
by Beth - Budget Bytes
5 from 1 vote
Jump to RecipeStep by StepPin Recipe

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

Here’s another quickie (but a goodie) for ya. I know chipotle is a super food trend right now but can you blame it? I mean, it’s smokey and spicy and just GOOD! I came across this recipe for Chipotle Sweet Potatoes on Liv Life a while back and book-marked it, just knowing that it would be delicious.

These sweet potatoes are creamy, sweet and spicy (aka: trifecta of deliciousness). Plus, they’re a breeze to make and super inexpensive. I’m pretty sure that wins them an instant place in the Budget Bytes hall of fame.

p.s. Chipotle peppers in adobe sauce are kind of like tomato paste. Despite their super small can size, I have yet to come across a recipe that uses even half of the can. Just freeze the rest so you don’t have to buy a new can every time.

Chipotle Mashed Sweet Potatoes

Top view of a bowl of chipotle mashed sweet potatoes garnished with parsley


Share this recipe

Chipotle Mashed Sweet Potatoes

5 from 1 vote
Take your mashed potatoes up a notch or two by using flavorful sweet potatoes and spiking them with a dash of smokey, spicy chipotle peppers.
Servings 6
Prep 15 mins
Cook 10 mins
Total 25 mins

Ingredients

  • 2 lbs sweet potatoes (about 2 medium) ($1.69)
  • 2 Tbsp milk ($0.04)
  • 2 Tbsp butter ($0.10)
  • 2 Tbsp brown sugar ($0.04)
  • 2 peppers chipotle peppers in adobo ($0.20)
  • to taste salt and pepper ($0.05)

Instructions 

  • Peel and cut the sweet potatoes into one inch cubes. Place them in a medium pot and cover with water.
  • Bring the pot up to a boil. Continue to boil the potatoes until a fork inserts easily into the potatoes (about 7-10 minutes). Drain the potatoes in a colander and return them to the pot (turn off heat). While the potatoes are boiling, roughly chop two chipotle peppers.
  • Add the milk, butter, brown sugar and chipotle peppers to the potatoes. Mash and mix the ingredients until smooth. Taste and add salt and pepper to your liking.

See how we calculate recipe costs here.

Nutrition

Serving: 1ServingCalories: 219.95kcalCarbohydrates: 30.83gProtein: 2.17gFat: 10.35gSodium: 517.88mgFiber: 4.1g
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!

 

Step By Step Photos

Two uncooked sweet potatoes on cutting board
Start with two medium sized sweet potatoes. Smooth sweet potatoes with fewer indentations are much easier to peel. Because sweet potatoes are so hard when raw, smaller potatoes are easier to cut. I’ve had knives get stuck half way through large sweet potatoes before. BE CAREFUL!

sweet potato cut into cubes with knife on cutting board
Cut the sweet potatoes into one inch cubes.

Boiling sweet potatoes in pot on stove top
Place the potatoes in a pot, cover with water and bring up to a boil. Check the texture of the potatoes with a fork at five minutes and then every other minute after that until the fork slides easily into the potato cubes. They must be soft in order to mash.

Cam of chipotle peppers in adobo with some poured onto cutting board, fork on the side
While the potatoes are boiling, roughly chop a couple of chipotle peppers. You can find these cans of chipotle peppers in the hispanic section of the grocery store or near the taco ingredients. Place the rest of the peppers in a freezer bag, label and freeze for later use.

Cooked sweet potatoes and seasoning in mixing bowl
Once the sweet potatoes are soft, drain them in a colander. Return them to the warm pot (with the heat turned off) and add the milk, butter, brown sugar and chopped chipotle peppers.

mashed chipotle sweet potatoes in mixing bowl with fork
Mash everything together, give it a taste and add/adjust salt, pepper or any of the other seasonings to your liking.

Bowl of chipotle mashed sweet potatoes garnished with parsley

Share this recipe

Posted in: , , , , , , , , , ,

Leave a Comment

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

Leave a Comment
  1. Question, how can I make this a meal? I was thinking something similar to your roasted brussels sprouts/sausage bowl, but a different vegetable. Thanks!

      1. Reporting back… great idea. I topped with chili-powder seasoned black beans, sautéed summer squash, monterey jack, and green onions. 

        Careful with the chipotles in adobo, my mouth is still on fire haha. 

  2. Thank you for the recipe. Huge fan of your site and recipes. My question is in regards to you “2 pounds of sweet potatoes equals around 2 medium.” I always thought around 3 medium sweet potatoes equals a pound and 2 large equals a pound. Thanks for the clarification as I know your busy.

  3. Stabbing the potatoes with a fork and popping in a microwave to cook is sooooo much easier than trying to peel them-once they are soft and cooked, the peel will slide right off with your fingers-it usually take 6-8 minutes for two regular sized potatoes. This works for sweet or regular ones!

  4. I am making this tonight to pair with the raspberry chipotle bbq chicken and also lemon butter green beans. Love, love, love your blog!

  5. Oh my goodness. Delicious. Served it with a big salad and meatloaf (which gets a bad rap, but I think is wonderful). This one’s a new fave in our house :)

  6. These look great, Beth. I do something similar but turn it into a soup: I start with onions, add some carrot and of course, a bunch of sweet potato and then chicken stock. I add 2 seeded chipotles at the end, puree it with an immersion blender, and then serve it with a bit of greek yogurt swirled in and topped with pumpkin seeds – divine!

    Cris P
    http://crispcooks.blogspot.com/

  7. This dish is amazing! I made it without the milk, butter, and sugar even and it was still awesomeness. Thanks for all you do here – everything I’ve tried has been great.

  8. I had a really similar recipe recently by Alton Brown and they were tasty as can be– I’ll bet your addition of milk and brown sugar would be awesome!

    And thanks for the tip on freezing the chipotles. We’ve been refrigerating them, but I find that the gloppy bag ends up in the back corner of the fridge before they ever get used. :]

    dumpling

  9. What a great combination of flavors. The brown sugar and chipotle together sounds great!