Spicy Mashed Sweet Potatoes
Spicy Mashed Sweet Potatoes: creamy and smoky, made with chipotle peppers and adobo sauce; ready in 30 minutes and easy to make vegan.
Servings 4 Servings
Calories 235kcal
Ingredients
- 3 sweet potatoes about 2 lbs, peeled and cubed
- 2 tablespoons butter (See Notes. 1)
- ½ cup whole milk warmed(See Notes. 2)
- 2 chipotle peppers (in adobo sauce)-minced(See Notes. 3)
- 2 teaspoons adobo sauce from the same can
- ½ teaspoon smoked paprika (optional)
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
- ¼ teaspoon Kosher salt (to taste)
Instructions
- Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil, then reduce to a simmer.
- Cook until the potatoes until the potatoes are fork-tender(takes about 15 minutes). Drain well.
- To a mixing bowl, add cooked sweet potatoes and butter.
- Using potato masher, mash the sweet potatoes until smooth and creamy.
- Stir in the warm milk, minced chipotle peppers, adobo sauce, smoked paprika, cumin, salt, and black pepper.
- Mix until everything’s evenly combined.
- Serve hot as a side dish.
Notes
- You can make this dish dairy-free or vegan by swapping butter for olive oil or vegan butter.
- Feel free to substitute whole milk with almond or oat milk..
- Adjust the chipotle peppers to your preferred spice level.
- This recipe works beautifully with any sweet potato — orange, white, or purple.
- Storage: Keep leftovers in the fridge for up to 5 days or freeze for about 3 months. Add a splash of milk or water when reheating to bring back the creamy texture.
- For a finishing touch, garnish with chopped cilantro, chives, or a drizzle of adobo sauce.
Nutrition
Calories: 235kcal | Carbohydrates: 39g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 728mg | Potassium: 637mg | Fiber: 6g | Sugar: 10g | Vitamin A: 24404IU | Vitamin C: 4mg | Calcium: 97mg | Iron: 1mg