Chipotle Smashed Sweet Potatoes

Chipotle Smashed Sweet Potatoes

Although sweet potatoes can be baked or boiled, steaming is faster, easier and won’t wash away any flavor. In this case, the sweetness is balanced by the smoky heat of the chiles.

Chipotle Smashed Sweet Potatoes

  • 2 large sweet potatoes (peeled and cubed)
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon kosher salt
  • 1 chipotle chile pepper in adobo sauce (chopped)
  • 1 teaspoon adobo sauce (from the pepper can)
  1. Put the sweet potatoes in a steamer basket and put the steamer in a large pot of simmering water that is 1 inch from the bottom of the basket. Cover and steam over medium-high heat for 20 minutes, or until the sweet potatoes are fork-tender.
  2. Remove the steamer basket, pour the water out of the pot and dump the sweet potatoes into the pot. Add the butter and salt and mash with a potato masher. Add the chile and sauce and continue mashing to combine. Serve immediately.


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  1. 1

    I’ve been making these for years now. They are so much better than the same old sweet potatoes with marshmallow junk. I have taken over the sweet potatoes at every gathering with family and friends and yes they are better if you eat them right of way, but they can travel in a crock pot well and still taste fine.

  2. 2

    This has become a staple of our family Thanksgiving Campout where we cook mostly over the fire and in dutch ovens. We cook the potatoes in the coals and I also have brought them made the regular way to our office holiday potluck for many years. Thank you for such a simple recipe that makes our Holiday meals special.

  3. 3

    Thanks Alton. Steaming was way easy. Advice to newbies and experimenters: years of making chipotle sweet potato recipes has taught me to test the adobo and peppers before adding them. I’ve had nuclear hot one month and complete, but tasty, duds the next. Cheers!

  4. 5

    So simple, so easy and SO delicious! Gently smokey and just enough sweet. I made in advance, the night before Thanksgiving, and all that is required is a simple warm up. Great take on a Thanksgiving staple.

  5. 6

    How can I best make ahead and travel with the day before or day of? I have to make enough for 16 people and bring over the host’s house eeekk!

  6. 13

    Love this recipe Alton! Did it one year for Thanksgiving – everyone raved. Next year, wife didn’t look up the recipe… added the whole can of peppers… only 2 brave souls could eat em. 🙂 (was more potatoes than two but still… was very hot.) Everyone should try these!

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