Mashed Maple Chipotle Sweet Potatoes

September 21, 2011

Test Kitchen-Approved

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&MThe Editors

Serves: 6

Ingredients

  • 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
In This Recipe

Directions

  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.

More Great Recipes:
Sour Cream|Milk/Cream|Potato|Sweet Potato/Yam|Maple Syrup|Make Ahead|Winter|Gluten-Free|Vegetarian|Side

Reviews (47) Questions (3)

47 Reviews

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).
 
Author Comment
ashleyza October 17, 2017
So glad you liked the recipe! And sorry about the mess!
 
Meaghan J. 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.
 
Author Comment
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.
 
susan G. October 22, 2011
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.
 
Author Comment
ashleyza October 11, 2011
I am so happy that you enjoyed it like our family does!
 
MaryDD October 11, 2011
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.
 
Tokyo Y. October 10, 2011
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.
 
Author Comment
ashleyza October 11, 2011
I am so glad you enjoyed them TY! They will be on our table too!
 
michelle_brown October 7, 2011
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!
 
ginafer October 7, 2011
Thanks!! Ash. gonna give them a try this weekend!! <br />
 
EmilyC October 6, 2011
Congrats ashleyza -- these look fantastic, and I'm honored to be a finalist with you!
 
Author Comment
ashleyza October 7, 2011
You too Emily! I can't wait to try your recipe as well. Looks great!!
 
melissav October 6, 2011
WooHoo Ash! You better make this for me and Felly the next time we visit!
 
Author Comment
ashleyza October 7, 2011
That's a promise Melly!
 
Author Comment
ashleyza October 6, 2011
Goodness, thanks everyone! You really made my night! I hope you all enjoy!
 
growinggourmand October 6, 2011
yes please... !!!!!!!!!!!!!!sounds fairly simple but ohhhhhhhhhhh SO tasty... can't wait to try it! Thank you!
 
MaryDD October 6, 2011
Is this actually with sweet potatoes or is it with yams? The picture with all the ingredients looks like a yam... Perhaps it doesnt matter? I was hoping to make it with yams!
 
hardlikearmour October 6, 2011
They are sweet potatoes; in the US the orange fleshed sweet potato is commonly called a yam, but that is a misnomer. Yams are actually large tubers from the tropics.
 
BlueKaleRoad October 6, 2011
Congratulations! Love sweet potatoes, and including chipotle and maple syrup (and sour cream!) is scrumptious!
 
gingerroot October 6, 2011
Congratulations! I love the smokiness of chipotle and combining it with sweet potatoes is brilliant.
 
ashleychasesdinner October 6, 2011
Congrats to you! Great recipe!
 
Midge October 6, 2011
Congrats!
 
cupcakemuffin October 6, 2011
These mashed sweet potatoes sound fantastic! Love all the flavors going on here!
 
Kitchen B. October 6, 2011
This sounds wonderful - love the smoky and sweet flavours!
 
Bevi October 6, 2011
This is great! Congrats! I love the microwave option.
 
Author Comment
ashleyza October 7, 2011
I have two little girls and anyway that I can make a dish easier without comprise really is the direction I take. Thank you and hope you enjoy!<br />
 
hardlikearmour October 6, 2011
Congratulations, ashleyza! I love sweet potatoes, and your spicy-sweet version sounds particularly yummy.