Mashed Maple Chipotle Sweet Potatoes

By • September 21, 2011 • 39 Comments



Author Notes: I have always enjoyed sweet potatoes in a savory manner. I was putting together ways of making a mashed version and thought the kick of chipotle would be great. It was but I thought the addition of maple would be the counterpoint add that familiar sweet note. - ashleyzaashleyza

Food52 Review: Here is a spunky, slightly deviant twist on the archetypal marshmallow-topped sweet potato casserole that won't throw off the whole feast or upset Grandma. In fact, we think it would suit everything from turkey to roast pork. Chipotle laces the fluffy mash with subtle heat and smokiness, and maple adds welcome depth without making it sticky-sweet. Ashleyza cleverly calls upon the microwave here to cook the potatoes swiftly. Of course you could boil or bake them if you prefer, but it's always nice -- especially during the holidays with full ovens and stovetops -- to have an escape hatch to get things done. - A&MA&M

Serves 6

  • 4 large sweet potatoes (2 1/2 to 3 pounds)
  • 1 cup milk
  • 1 chipotle pepper in adobo
  • 1/4 cup maple syrup
  • 1/2 cup sour cream
  • 4 tablespoons softened butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  1. Wash sweet potatoes and fork prick all sides. Microwave until cooked through. Once cooled enough, remove the skins. Then put the cooked sweet potatoes in a large bowl.
  2. In a food processor or using an immersion blender (my choice) pulse the milk and chipotle together. In a saucepan bring the milk and chipotle mixture to a simmer on low. Then add the maple syrup, sour cream, butter, and salt and pepper to the milk mixture.
  3. Pour the milk mixture over the cooked sweet potatoes and again use the immersion blender or a hand mixer to mix the ingredients together.
Jump to Comments (39)

Comments (39) Questions (3)

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10 months ago Judith Rich

Made this for Thanksgiving and it was SO good! Followed the instructions to the letter, EXCEPT substituted vegan ingredients for all the dairy and it was exceptional. I also made it ahead of time and reheated in the oven right before eating and it was great!

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10 months ago JennieC

Ridiculously, ridiculously good. And I didn't even use sour cream because I didn't have any. The chipotle and syrup make it.

Yasmin

10 months ago Yasmin

Can anyone comment on what a good sub or alternative would be to a food processor or immersion blender? I currently have my kitchen aid mixer and a hand mixer as well. Any suggestions?

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10 months ago Tokyo Yum

I think you can use the Kitchen Aid with the flat beater. I have used it for making really creamy mashed potatoes. (Just make sure that your sweet potatoes are tender!)

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10 months ago ashleyza

Judith, I definitely reheat these if we have any leftovers as well and they are equally as great. I have not substituted vegan but I think they flavors are similar enough that it will work!

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10 months ago Canyon Jack

I think the real key ingredients are the chipotles in adobo and the maple syrup. I'm sure your version will be fine. Be careful with the adobo sauce this can get very hot in a hurry if you add too much.

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10 months ago Judith Rich

Canyon Jack, thank you for responding to my comment. I've been debating about whether to go ahead and make them today (day before Thanksgiving) or wait until tomorrow. Based on your comment, I'm going to make them ahead of time. I plan to make a vegan version, using Earth Balance instead of real butter and almond milk and vegan sour cream. Hope it turns out OK. Has anyone substituted vegan ingredients for the ones in the recipe?

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10 months ago Canyon Jack

We always make enough so we have leftovers and they're just as good when they're reheated the next few days.

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10 months ago Judith Rich

Can this dish be made ahead of time and reheated in the oven just before serving?

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over 1 year ago Canyon Jack

My wife has been making a little healthier version of this recipe for about 8 years. We found it in the 2002 Cooking Lite Annual Recipe book. Pretty much the same without the Sour Cream and using skim milk. She has passed this recipe on to many people because it so addicting.

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over 2 years ago whipwhop

How do you add the sour cream and keep it from curdling?

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over 2 years ago whipwhop

How do you add the sour cream and keep it from curdling?

Barbara_davilman

almost 3 years ago DAVILCHICK

Devastatingly wonderful. I made it for Thanksgiving. Definitely too hot for Grandma but there was plenty of other foods she could eat so my guilt was assuaged. Truly addictive. Makes me think sweet potatoes are NOT just for T-giving anymore. :)

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almost 3 years ago Hloper

Has anyone made this ahead and baked it to heat. I'm looking for make ahead thanksgiving sides.

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almost 3 years ago susan g

Looks great to me! I'm the grandmother (I doubt that my grandmother would have tolerated the chipotle) -- I'm not so sure about the grandchildren, though.

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almost 3 years ago ashleyza

I am so happy that you enjoyed it like our family does!

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almost 3 years ago MaryDD

I made this for our Canadian Thanksgiving dinner on Sunday and it was a big hit! My husband tasted them beforehand and tried to convince me that we should keep them and savour them ourselves! Thank you so much for sharing it.

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almost 3 years ago Tokyo Yum

Just had this for dinner! What a perfect combination of flavors. (Didn't have sour cream and used Greek yogurt - the whole thing curdled and I panicked at first. Used that handy dandy immersion blender and all was well) Definitely going to be on the Thanksgiving table this year instead of the marshmallow casserole.

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almost 3 years ago ashleyza

I am so glad you enjoyed them TY! They will be on our table too!

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almost 3 years ago michelle_brown

This looks like something that I make from one of Chris Schlesinger's cookbooks - trust me - everyone loves it. It goes great with BBQ pork too!

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almost 3 years ago ginafer

Thanks!! Ash. gonna give them a try this weekend!!

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almost 3 years ago EmilyC

Congrats ashleyza -- these look fantastic, and I'm honored to be a finalist with you!

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almost 3 years ago ashleyza

You too Emily! I can't wait to try your recipe as well. Looks great!!