Chipotle Mashed Sweet Potatoes
No exaggeration -- these Chipotle Mashed Sweet Potatoes are my new favorite Thanksgiving side y'all! And the sweet potatoes require NO PEELING which is key for me! Peeling equals more work & time and any no one has any extra time around Thanksgiving! ;)
I made these for our small group a few weeks ago and there wasn't any left by the end of dinner! Everyone went back for seconds. That's when I knew these were definitely blog-worthy! :)
The chipotle adds the PERFECT amount of smoky spice combined with the sweet potatoes. I'm in charge of bringing a dessert & side dish to our family Thanksgiving -- I've decided on this recipe & Pumpkin Pie with Rum Whipped Cream that I posted last week! I can make both AHEAD OF TIME -- which is an absolute must since we will be driving all the way to Texas from Mississippi!
Just FYI -- I'm definitely DOUBLING the recipe for Thanksgiving because I want to make sure there are enough mashed sweet potatoes for everyone to get seconds. Who knows I might even triple the recipe! ;) Enjoy y'all!
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Chipotle Mashed Sweet Potatoes
Yields 8-10 servings
Prep time: 10 minutes
Cook time: 80-90 minutes
INGREDIENTS
3 lbs sweet potatoes, about 8 medium potatoes
½ cup whole milk, room temperature
8 ounces sour cream, room temperature
1 tablespoon of adobo sauce, from 1 (7 ounce) can of chipotles in adobo sauce
1 chipotle pepper, finely diced including seeds
¼ cup pure maple syrup
4 tablespoons of unsalted butter, cubed & at room temperature
1 teaspoon coarse kosher salt
Additional salt & pepper for garnish
NOTES
*To make ahead: Prepare the sweet potato mixture and pour it into an oval baking dish. Cover and refrigerate for up to 3 days. When ready to serve uncover and bake for 40-45 at 350 degrees. Sprinkle and salt and pepper. Serve immediately.
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INSTRUCTIONS
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper. Pierce each potato 4-6 times using a fork.
Bake for about 1 hour, until tender when pierced with a knife. While the potatoes are baking go ahead and measure out all of the remaining ingredients.
Turn the oven down to 350 degrees.
When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl.
Add the whole milk, sour cream, chipotle puree, diced chipotle pepper, maple syrup, cubed butter, and salt and beat the potatoes with a handheld mixer on low speed until very smooth and creamy.
Pour the sweet potato mixture into a 9 × 12 × 2-inch oval baking dish that has been sprayed with non-stick cooking spray.
Bake for 20-30 minutes, until heated through.
Sprinkle with salt and pepper and serve hot.