Chipotle Cheddar Mashed Sweet Potatoes
 Smoky, cheesy, and with just the right amount of spice, these mashed sweet potatoes are the perfect savory side for any occasion—from casual dinners to festive holiday feasts! 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. 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 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.