Make Ahead

Mashed Maple Chipotle Sweet Potatoes

September 21, 2011
10 Ratings
Photo by Bobbi Lin
  • Serves 6
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. - ashleyza —ashleyza

Test Kitchen Notes

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&M —The Editors

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Diana Maureen Sandberg
    Diana Maureen Sandberg
  • Laura West Adams
    Laura West Adams
  • Meaghan Anne
    Meaghan Anne
  • Bluejade
  • Yasmin

49 Reviews

Tobie L. December 18, 2019
I served this for Thanksgiving. The adults loved it, the kids, not so much. I loved the smoky flavor the chipotle pepper brought to the sweet potatoes.
Katrine November 18, 2019
Been making this for at least 15's nearly identical to
Bobby Flay's "Sweet Potatoes with Maple and Chipoltes".
Diana M. December 29, 2017
I am perpetually mystified why people always sweeten sweet potatoes. My husband is diabetic. His doc forbids white potatoes, but sweet potatoes are ok - lower glycemic index. But, obviously, not an improvement if sugar - or maple syrup - added. Sigh.
Jennifer C. December 8, 2017
So it's OK to use sweet potatoes that have been roasted instead of microwave?
Tokyo Y. December 8, 2017
Yes - I have found that sweet potatoes roasted are sweeter and have better texture. Just make sure that you roast until nice and squishy...
Laura W. October 17, 2017
This was outstanding! The smokiness from the chipotle pepper, mixed with the just-right amount of sweetness from the maple syrup, created an almost Caramel flavor.. wonderful. I had two huge, roasted sweet potatoes in the fridge, so I ended up using the full amount of everything else, & the consistency was perfect. I used a couple shakes of the red pepper flakes, as I was going to be serving this to a child that doesn't like "hot stuff", and she asked for seconds, as did my husband. A keeper. Thanks!
Laura W. October 17, 2017
Forgot this - I tried using the immersion blender in the saucepan, & the milk went everywhere! Not enough liquid in the pan. I used my blender, instead (after clean-up).
ashleyza October 17, 2017
So glad you liked the recipe! And sorry about the mess!
Meaghan A. November 30, 2014
Wow, just wow! So simple, this is officially becoming a holiday season staple. The smoke with the mild sweet, just delicious!! I followed the recipe as above, although looking forward to making this vegan for my niece.
Bluejade November 10, 2014
Easy and tasty. To microwave sweet potatoes, pierce each one with a fork a few times. Then wrap each one in a damp paper towel. You can then wrap each one in plastic wrap. A single sweet potato takes about 4 -5 minutes. I microwaved 4 smaller ones for 6 minutes. This recipe asks for 2 1/2 to 3 pounds of sweet potatoes so judge based on weight rather than the number, as many are small. I used this recipe as a springboard. It is great without the chipotle. I used almond milk instead of the sour cream and forgot the butter. You can substitute molasses and brown sugar for the maple syrup as well. This is great in a vegan mode. Also, it tastes marvelous after one or two days, so you can make it ahead of time.
Judith R. December 1, 2013
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!
JennieC December 1, 2013
Ridiculously, ridiculously good. And I didn't even use sour cream because I didn't have any. The chipotle and syrup make it.
Yasmin November 28, 2013
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?
Tokyo Y. November 28, 2013
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!)
Phyllis November 11, 2014
I use a ricer for any type of potato then just blend in the other ingredients using a manual masher.
ashleyza November 27, 2013
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!
Canyon J. November 27, 2013
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.
Judith R. November 27, 2013
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?
Canyon J. November 27, 2013
We always make enough so we have leftovers and they're just as good when they're reheated the next few days.
Judith R. November 27, 2013
Can this dish be made ahead of time and reheated in the oven just before serving?
Canyon J. January 13, 2013
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.
whipwhop December 15, 2011
How do you add the sour cream and keep it from curdling?
whipwhop December 15, 2011
How do you add the sour cream and keep it from curdling?
DAVILCHICK November 26, 2011
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. :)
Hloper November 13, 2011
Has anyone made this ahead and baked it to heat. I'm looking for make ahead thanksgiving sides.