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
Chipotle Mashed Sweet Potatoes
Servings 6Ingredients
- 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.
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Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Step By Step Photos
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!
Cut the sweet potatoes into one inch cubes.
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.
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.
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.
Mash everything together, give it a taste and add/adjust salt, pepper or any of the other seasonings to your liking.
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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!
I would probably do something like my loaded mashed potato bowl. :)
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.
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.
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!
I am making this tonight to pair with the raspberry chipotle bbq chicken and also lemon butter green beans. Love, love, love your blog!
I tried the recipe: delicious; one of the best so far on mashed sweet potatoes.
Thank you for posting it. I’m a big fan of sweet potatoes, I recently wrote an article on their health benefits, check it out: http://www.theironyou.com/2011/04/sweet-potato-hollywoods-stars-favorite.html
Peace
TheIronYou
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 :)
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/
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.
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
Can’t wait to try this tonight!!
What a great combination of flavors. The brown sugar and chipotle together sounds great!
I make my sweet potatoes by baking them in the oven until they’re soft (like a regular potato), letting them cool, and then scooping the flesh out to “mash” them. I go towards the sweet side – a splash of orange juice, cinnamon, cloves. Yum!
Chipotle peppers in adobo actually stay good in the frige nearly forever (a year or more, maybe). Makes it easy to add smoky spiciness whenever you want. :-)
One of my favorite cook books uses a similar recipe to top a vegetarian southwestern shepherd’s pie (the bottom layer is a black bean and corn concoction), and it is absolutely delicious. I like the addition of a little brown sugar to these… I’ll definitely have to give that a try.
Great idea for this. I happen to have some chipotles left over I need to use up. Thanks for the idea!
Alton Brown made this on Good Eats and I decided to try it out for Thanksgiving. It was a hit. I make it without the milk or brown sugar, and it’s pretty amazing. I’ve actually made it a few times since then just for dinner.
Amazing with steak!!
I make something kinda similar but I chuck in some corn and put the whole thing in a pie case and then serve with salad on the side as a vegetarian supper. Sweet potatoes are super yummy with chipotle, trendy or not!
I’ve been putting ground chipotle with oven-roasted sweet potatoes for a few years… isn’t it wonderful how the smoky heat plays with the potatoe’s sweetness? it’s a natural! Will have to make your recipe soon. Sounds good.
Jessa, I served them with my Beef Fajitas and some Spicy Black Beans.
Ooops! The lemon was a mistake… that was just left in there from the template that I use to make the posts. Guess I didn’t see it when I proof read! You don’t need a lemon for the recipe :)
Mmmm, these look excellent! And I just bought sweet potatoes, too. :D But what are you supposed to do with the lemon? You mention it in the ingredients list and then it disappears…
This looks fantastic! I can’t wait to try it. What would you reccomend serving with it?
I made something similar to this last week – it makes a great burrito filling.
I made this recipe for Thanksgiving and it was amazing. I definitely will be making this for a long time.
;) Just as soon as I get a few extra minutes! I do have one in the making, though!
Girlfriend when are you going to write a cookbook? Your talents are amazing!