Recipes/ Side Dishes/ Vegetables/ Vegetarian

Chipotle Mashed Sweet Potatoes

So, you wanna know what I served my stuffed peppers with the other week? And, OH MAN, was it ever good!!!!! Chipotle mashed sweet potatoes may be my new favorite side-dish for….anything.

These sweet potatoes are creamy, sweet and spicy at the same time. I was going to save this recipe for Thanksgiving, but then I just couldn’t wait another two months to share! Why should mashed sweet potatoes be saved for Thanksgiving, anyway? I eat them all year round!

One thing I learned though? Mashed sweet potatoes aren’t the most photogenic food. I struggled to get three “okay” photos for this post. After the shoot, as I was leaning against the counter eating these potatoes by the spoonful, I wondered why some of the most delicious food in the world just doesn’t photograph well, while perfectly nasty food always does.


I think one of the secrets to really great mashed sweet potatoes is actually baking {as opposed to boiling} the potatoes prior to mashing. You can’t get that deep caramelized flavor from boiling sweet potatoes in water! And then mashing the hot baked potatoes with spicy adobo sauce, soft butter, salt and hot sauce. I used the new Tabasco raspberry chipotle sauce in this recipe because it gave the perfect little hint of sweetness that paired perfectly with the smoky adobo sauce. If you can’t find raspberry chipotle, though, feel free to use regular Tabasco sauce!

Enjoy these, guys! I don’t know a day bad enough that a side of these mashed sweet potatoes can’t help….even a little bit. That, and a bubble bath, of course!

Chipotle Mashed Sweet Potatoes

serves 2-4

Print this Recipe!


2 large sweet potatoes

1 tbsp adobo sauce (from a can of chipotle chilies in adobo sauce)

2 tbsp butter, softened

1/2 tsp salt

3-4 dashes Tabasco raspberry chipotle hot sauce (optional but really delicious!)


Preheat oven to 400 degrees.

Once hot, place sweet potatoes in the oven and roast for 45 minutes until very soft.

When sweet potatoes are done, remove from the oven and squeeze flesh out into the bowl of a KitchenAid (you don’t have to use an electric mixer here — alternately, you could mash by hand with a potato masher. I just love the convenience of my Kitchen Aid!).

Also in the bowl, add the soft butter, adobo sauce, salt and raspberry chipotle hot sauce. Mix until smooth and creamy and season with additional adobo sauce or salt to taste.


1 hour

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  • Reply
    Averie @ Averie Cooks
    October 3, 2012 at 3:34 am

    These sound great! Last week I made chipotle sweet potato & zucchini fritters and pretty much love anything with chipotle in it – and the Tabasco sounds like a nice touch, too!

  • Reply
    Jenny @ BAKE
    October 3, 2012 at 3:41 am

    this looks incredible! what a brilliant combination of flavours! and I love the idea of sweet potato filled roasted peppers!

  • Reply
    Poetesswug (Deb)
    October 3, 2012 at 4:02 am

    Yum!…And you just confirmed something I’ve been saying for years to my friends: “Why are you boiling all the life outta that sweet potato?!…Take the time and roast or bake them, people!” LOL

  • Reply
    Blog is the New Black
    October 3, 2012 at 4:38 am

    Sounds amazing and Love how simple it is!!!

  • Reply
    Michelle @ Eat Move Balance
    October 3, 2012 at 4:41 am

    I have a sweet potato waiting to be used! I wanted to mash it, so this will be a nice way to make it special!

  • Reply
    Angela @ Happy Fit Mama
    October 3, 2012 at 4:49 am

    Baking does give them a much better texture for sure. Love the addition of chiptole!

  • Reply
    Leanne @ Healthful Pursuit
    October 3, 2012 at 4:50 am

    Yum, stuffed peppers and sweet potatoes? That’s my kinda meal!

  • Reply
    Sam @ Better With Sprinkles
    October 3, 2012 at 5:08 am

    Umm, you’re brilliant. That is all. 🙂

  • Reply
    Beth @ Tasty Yummies
    October 3, 2012 at 5:08 am

    This looks so amazing and so simple. I think I will definitely be making it this week!! Yum

  • Reply
    Angela @ Eat Spin Run Repeat
    October 3, 2012 at 5:12 am

    These look fabulous Jenna! I find regular potatoes very boring so sweet (and spicy!) ones are far superior in my mind! Even though it’s a month early for your Thanksgiving, it’s right on time for our Canadian one which is this weekend!

  • Reply
    Molly @ RDexposed
    October 3, 2012 at 5:27 am

    Mashed potatoes are not my favorite thing to make…and for some reason I went on live TV and made them last year. These are awfully tempting though.

  • Reply
    October 3, 2012 at 5:27 am

    I think the photos are wonderful! And the sweet potatoes sound delicious. I love adding the spicy with the sweet. Have a great Wednesday!

  • Reply
    Kelly @foodiefresh
    October 3, 2012 at 5:52 am

    I love sweet potatoes in all forms and these sound delicious. I’m a big fan of peppers in adobo sauce right now and am wondering if that would be a good substitute for the Tabasco. Hmmmmm…..

  • Reply
    October 3, 2012 at 5:53 am

    The Internet ate my first comment. 🙁 I have two sweet potatoes left over from making chili last night so I’ll have to try this out. Based on my geographical location though I’m a total Franks gal. Maybe I’ll be brave and try tobasco once more. 😉

  • Reply
    Caity @ Moi Contre La Vie
    October 3, 2012 at 5:57 am

    Cannot wait to try these! Sweet potatoes are my all time favorite indulgence and chiptotle is my favorite spice right now so this is riiight up my alley.

  • Reply
    October 3, 2012 at 6:41 am

    I have been addicted to the chipotle peppers in adobo for years now. There are always some in my fridge. This is pretty much perfect then.

  • Reply
    October 3, 2012 at 7:08 am

    I love that this recipe has only 5 ingredients. I think I just might have to add it to my Thanksgiving menu this year…and perhaps my Halloween menu too!

  • Reply
    joelle (on a pink typewriter)
    October 3, 2012 at 7:09 am

    Mmmmm this looks wonderful!

  • Reply
    October 3, 2012 at 7:26 am

    These things Ahmahzing! Can’t wait to try.
    Thanks for the baking tip, too.

  • Reply
    October 3, 2012 at 7:31 am

    In case you haven’t seen this yet, White Jacket Required was mentioned by Molly Ford on Smart, Pretty & Awkward:

    • Reply
      October 3, 2012 at 12:09 pm

      Thanks for the heads up! that’s awesome!

  • Reply
    October 3, 2012 at 7:51 am

    Would this work with normal, non-sweet, potatoes? I’m not really a sweet potato fan haha.

    • Reply
      October 3, 2012 at 12:09 pm

      It sure would!

  • Reply
    Carrie @ Kiss My Whisk
    October 3, 2012 at 7:52 am

    I love Chipotle Mashed Sweet Potatoes and will need to try the addition of the Raspberry hot sauce next time, sounds like it would be the perfect touch.

  • Reply
    Heather @ Heather's Dish
    October 3, 2012 at 8:14 am

    i made a version of these last year and totally forgot about them (i don’t even know who i am anymore!) – i’m going to have to make your version soon!

  • Reply
    Life's a Bowl
    October 3, 2012 at 8:15 am

    I’ve never tried baking the potatoes before mashing them- awesome tip! And I totally want to get my hands on a bottle of raspberry chipotle hot sauce, that sounds deliciously spicy 😛

  • Reply
    mary @ what's cookin with mary
    October 3, 2012 at 8:20 am

    “…I wondered why some of the most delicious food in the world just doesn’t photograph well, while perfectly nasty food always does.” – Amen sister.

    I’ve always boiled my sweet potatoes for mashing, but now that I think about it… you’re right. I bet they would be a lot tastier with the added flavor from baking first. I’ll have to try this next time. It makes sense. Whenever I make mashed butternut squash, I bake it, not boil it. Lots ‘o flava!

  • Reply
    October 3, 2012 at 8:34 am

    Um wow. Sounds amazing! Do you peel the potatoes?

    • Reply
      October 3, 2012 at 12:09 pm

      Nope– you don’t exactly “peel” them, but after baking them you just squeeze out the flesh into the bowl and discard the leftover potato skin. It’s easier than peeling!

  • Reply
    Caroline L.
    October 3, 2012 at 8:36 am

    Gah… I am imagining tasting this already and am dying from the bliss!

  • Reply
    Abby@ Totes Delish Blog
    October 3, 2012 at 8:40 am

    Mashed potatoes fix EVERYTHING! I need these rightnow, dinner..done!

  • Reply
    October 3, 2012 at 8:45 am

    These sound awesome, Jenna…but can you sub anything for the Adobo sauce? I’m not a fan at all, but I’d still like them to be spicy!

    • Reply
      October 3, 2012 at 12:08 pm

      Hmm…you can just omit the adobo sauce and double up on the hot sauce instead 🙂

  • Reply
    Linda @ My Foodgasm Journal
    October 3, 2012 at 8:49 am

    This is perfect for Thanksgiving! Sweet, spicy – definitely gonna win every heart.

  • Reply
    Maggie @ A Bitchin' Kitchen
    October 3, 2012 at 9:10 am

    These look so delicious. Last year, I made chipotle sweet potato soup, and I just LOVE how those two flavors pair together. I will definitely be making these!

  • Reply
    Dana @ Conscious Kitchen Blog
    October 3, 2012 at 9:24 am

    Thanks for sharing this recipe! I can’t wait to try it in place of the roasted sweet potatoes I usually make. Great tip on baking the potatoes instead of boiling… I would have never though of that!

  • Reply
    October 3, 2012 at 10:18 am

    Please excuse what will be a very silly question.

    But what attachment do you use with the KitchenAid – whisk, paddle?

    • Reply
      October 3, 2012 at 12:08 pm

      I used the paddle attachment — good question!

  • Reply
    October 3, 2012 at 10:56 am

    I never thought about mashing sweet potatoes. Great idea!

  • Reply
    Ari @ Ari's Menu
    October 3, 2012 at 11:15 am

    I always have the problem where my most delicious recipes just aren’t photogenic! This still looks pretty good to me, and I’m pretty sure I would absolutely love it! Sweet potatoes are my very favorite thing.

  • Reply
    erin @WELLinLA
    October 3, 2012 at 11:51 am

    You’re so right! The ‘nasty foods’ always seem to photograph better! I would never photograph most of the smoothies and juices I drink – they’re delicious and healthy, but not always the prettiest shade!

  • Reply
    Lisa @ Lisa the Vegetarian
    October 3, 2012 at 1:26 pm

    These sound incredibly delicious and I just bookmarked this recipe to maybe try for Thanksgiving myself! I love sweet potatoes, but it’s hard to think of things to do with them other than just bake them and eat (not that there’s anything wrong with that!)

  • Reply
    Moni @ {Moni Meals}
    October 3, 2012 at 2:03 pm

    Yum Jenna. Talk about a color that pops – your photography looks amazing. I certainly love any dish to do with a sweet potato and hope to make this soon. 🙂

  • Reply
    October 3, 2012 at 2:14 pm

    I have almost all these ingredients, and have been craving sweet potatoes. I got a bunch of Mexican seasonings and am trying to find creative ways to use them. I bet these would be good in a quesadilla…..mmmmm

  • Reply
    October 3, 2012 at 2:20 pm

    Woah! Raspberry chipotle Tabasco sauce? I had no idea there was such a flavor. That sounds amazing!

  • Reply
    Tara@Sugar Spice and Bacon
    October 3, 2012 at 2:38 pm

    Yum! This looks amazing. Once fall hits I’m a sweet potato maniac!

  • Reply
    October 3, 2012 at 2:40 pm

    I woke up the other morning and simply needed to have oatmeal. I made oatmeal with a honey crisp apple (cut in dice) and a tablespoon of almond butter on top. This weekend I made a spinach smoothie after Pilates class. I ate and thought of you and how far you’ve come and all you’ve accomplished — from oatmeal and spinach smoothies to photographer/yogi/author/baker/chef…. As a reader, I am so proud of you and all you’ve done throughout the years. It is quite amazing to think how much achieved in a relatively short period of time. Nice work with the goal setting sista! Cheers.


  • Reply
    Kati Mora, MS, RD, Kellogg's FiberPlus(R) Wellness Advocate
    October 3, 2012 at 6:31 pm

    I love it when I can incorporate nutritious yet simple sides into my meal! Sweet potatoes are one of my favorite fiber-licious foods so I know this would work well into my meal plan. Yum!

  • Reply
    October 3, 2012 at 11:10 pm

    I want to thank Heather for asking about the peeling question because I had the same.
    I can’t wait to try this, sounds amazing! Pairing the orange sweet potato with the aqua colored bowl was a beautiful touch. Loved the pic actually!

  • Reply
    Julie @ Sweetly Balanced
    October 4, 2012 at 6:18 am

    These look amazing!! Thanks for sharing!! I love sweet potatoes, but haven’t tried them mashed yet!! Can’t wait!

  • Reply
    October 4, 2012 at 7:42 am

    Anything with chipotle makes me swoon!

  • Reply
    October 4, 2012 at 11:54 am

    I love the little blue bowl ! Where did you get it ?

  • Reply
    Kari@Loaves and Dishes
    October 4, 2012 at 2:42 pm

    Baking the sweet potato gives it a more intense sweet potato flavor; it’s so much better than boiling the potatoes. Bet these are delish!

  • Reply
    October 4, 2012 at 9:46 pm

    These look amazing!

    I hope this will make our camping or reunion menu 😉

  • Reply
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    April 1, 2020 at 6:00 pm

    Scrape the sweet potato flesh into a large bowl and discard the skins. Add remaining ingredients and beat with a hand mixer (or mash by hand) until thoroughly combined.

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