Chipotle Mashed Sweet Potatoes

I'm such a huge fan of sweet potatoes.  I have them probably once a week and am always looking for new an exciting ways to try them, although diced and roasted they're perfect as a simple side.  Sliced in half and baked in the oven, they're perfect as a snack or my favorite go to with salmon and asparagus.  

This dish however, is on another level entirely.  Sweet heat is a favorite combo of mine so taking a sweet potato, which is by definition sweet, amping up that sugary vibe by roasting them until they're full of caramelized goodness, then adding some coconut sugar for another layer of toasted marshmallow flavor, and some smoky heat from pureed chipotle in adobo is other worldly.  

I just close my eyes and enjoy,

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THESE ARE SO GOOD TO EAT THIS WAY RIGHT OUT OF THE OVEN. NO BUTTER OR BROWN SUGAR NEEDED.

The family love this dish so much that I make a Thanksgiving sided portion just for a few of us and we'll snack on it throughout the week as well as having it as a beautiful side dish with our dinners.

Nutrient dense sweet potatoes

Deep red chipotle puree

Chipotle Mashed Sweet Potatoes

1 - 7 ounce can chipotle peppers in adobo sauce (you’ll blend up the entire can, but unless you’re a real chili head you won’t need more than 2 Tablespoons of the puree)  *See Cook's Note
5 large sweet potatoes, cut in half lengthwise
1/4 cup butter or plant based butter
1/4 cup  plus 1 T coconut sugar or brown sugar
1/2 t salt
2 Tablespoons pepitas (pumpkin seeds), optional
Drizzle of olive oil

Preheat oven to 400 degrees

Place sweet potatoes cut side down on a baking sheet drizzled with olive oil.  I like to use parchment paper on my baking sheet to make clean up easier.

Bake at 400 degrees for 30-40 or so minutes until the potatoes are very soft and the cut surface is caramelized.  I love to eat them this way without anything on them.

As soon as they're cool enough to handle, scoop out the centers into a large mixing bowl. (the skin should peel away).

Pour the chipotle peppers in adobo sauce into a small blender and process until a smooth puree.  I love the mini Ninja Blender featured on our SHOP page.

While the potatoes are still warm, mash them up and mix in the butter, 1/4 cup coconut sugar, salt and 1 to 2 Tablespoons of the chipotle puree according to your desired heat level.  Put the rest of the puree into a container and store in the fridge.  It should keep at least a couple weeks.

Please in a baking dish, sprinkle with the remaining tablespoon of coconut sugar and sprinkle with pepitas if using.  At this point you can pop in a 400 degree oven to toast the top or place in the refrigerator until you’re ready to use them (within a day or two). 
​Place in a 400 degree oven and cook for about 30 minutes until heated through and the top is just golden.

You could forgo the pepitas and coconut sugar topping and sub in a marshmallow topping as well.  The combination of sweet and heat is always treat.

​*Cook's Note - You can keep the remaining chipotle puree in a container in the fridge for about a month.  I use it in sauces, marinades, over chicken, fish or anything you want to add a bit of smoky heat to.

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