Chipotle Cheddar Mashed Sweet Potatoes
This post may contain affiliate links. Read my full disclosure policy. Sweet potatoes go savory in the best way—with smoky chipotle, melty cheddar, and just enough heat to keep things interesting. These mashed sweet potatoes make a fantastic side dish for everything from casual dinners to holiday feasts. Unlike many sweet potato dishes that veer into dessert territory (I’m looking at you, sweet potato casserole), these are savory all the way. Flavored with smoky chipotle peppers and sharp cheddar cheese, they’re creamy with just the right amount of kick. Pair them with my dry-brined turkey, stuffed turkey breast, Peruvian chicken, pork tenderloin, or slow-baked BBQ short ribs for a meal that’s sure to impress! You May Also Like RecipeComments (96)Add Comment Recipe Comments (96) Add Comment Ingredients 3 pounds sweet potatoes 6 tablespoons unsalted butter 1 cup half & half 1 tablespoon minced canned chipotle peppers in adobo sauce, with seeds 1 tablespoon adobo sauce from the can of chipotle peppers 1½ teaspoon salt 4 oz (1 cup) grated cheddar cheese 3 pounds sweet potatoes 6 tablespoons unsalted butter 1 cup half & half 1 tablespoon minced canned chipotle peppers in adobo sauce, with seeds 1 tablespoon adobo sauce from the can of chipotle peppers 1½ teaspoon salt 4 oz (1 cup) grated cheddar cheese Instructions Preheat the oven to 350° and set an oven rack in the middle position. Line a large rimmed baking sheet with foil. Prick each potato several times with a fork and transfer to the baking sheet. Bake the potatoes until tender, 60 to 75 minutes; turn the potatoes over halfway through baking. Let cool slightly, then peel the potatoes and discard the skins. Melt the butter in a medium saucepan over medium heat. Add the half & half, chipotle peppers, sauce, and salt and bring to a simmer. Off the heat, add the sweet potatoes and cheddar. Using a potato masher, a fork, or an electric mixer on low speed, mash the potatoes until coarsely puréed. Taste and adjust seasoning if necessary. Serve warm. Make Ahead: This dish can be made entirely ahead of time and reheated on the stovetop before serving. Add a little milk or half & half when reheating to thin the potatoes out if necessary. You may also bake the sweet potatoes ahead of time and refrigerate until ready to proceed with the recipe. Preheat the oven to 350° and set an oven rack in the middle position. Line a large rimmed baking sheet with foil. Prick each potato several times with a fork and transfer to the baking sheet. Bake the potatoes until tender, 60 to 75 minutes; turn the potatoes over halfway through baking. Let cool slightly, then peel the potatoes and discard the skins. Melt the butter in a medium saucepan over medium heat. Add the half & half, chipotle peppers, sauce, and salt and bring to a simmer. Off the heat, add the sweet potatoes and cheddar. Using a potato masher, a fork, or an electric mixer on low speed, mash the potatoes until coarsely puréed. Taste and adjust seasoning if necessary. Serve warm. Make Ahead: This dish can be made entirely ahead of time and reheated on the stovetop before serving. Add a little milk or half & half when reheating to thin the potatoes out if necessary. You may also bake the sweet potatoes ahead of time and refrigerate until ready to proceed with the recipe. Pair with Nutrition Information Powered by Per serving (6 servings) Calories: 427 Fat: 23 g Saturated fat: 14 g Carbohydrates: 48 g Sugar: 11 g Fiber: 7 g Protein: 9 g Sodium: 874 mg Cholesterol: 65 mg Per serving (6 servings) Calories: 427 Fat: 23 g Saturated fat: 14 g Carbohydrates: 48 g Sugar: 11 g Fiber: 7 g Protein: 9 g Sodium: 874 mg Cholesterol: 65 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. 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