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

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.

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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