Chipotle Mashed Sweet Potatoes

Sweet potatoes and chipotle is such a classic flavor combination. Bring that sweet and smokey flavor to your holiday table with these Chipotle Mashed Sweet Potatoes.

Chipotle Mashed Sweet Potatoes

When Hubby and I started living together in early 2004 (wow, that was almost 10 years ago), I decided to make an executive decision about the holidays. Since his family is in Connecticut, mine is in Illinois, and at the time we were living in Ohio, I decided that we’d do a 3-year rotation for Thanksgiving and Christmas. Since we obviously can’t split holidays, I wanted to just lay down the law so there wouldn’t be a discussion every fall about which family we were going to see.

The reason we do a 3-year rotation is simple. When I was young, we traveled every Christmas. I don’t think I ever woke up in my bed on Christmas morning. I wanted to make sure our future kids would have that opportunity. So for Thanksgiving and Christmas, we rotate between CT, IL, and not traveling. We made the rule at that time that if anyone wanted to come to us on the holiday we weren’t traveling, they were welcome to do so.

Chipotle Mashed Sweet Potatoes

It has worked out well to have this plan in place as my siblings have since gotten married and had kids, there’s never a disagreement about when we’ll be where for the holidays. This year’s rotation is for us to not travel for Thanksgiving and go to IL for Christmas. So when we bought our house in the spring, I knew I wanted to host Thanksgiving at our house this year. We spread the word to our family that we were going to be hosting and people got really excited to come spend some time in our new home in Cincinnati.

These chipotle mashed sweet potatoes are one of the things I’ll be serving on Thanksgiving. They have a great smokey spiciness from the chipotles that is just strong enough to taste without being overpowering. These were really good the next day, so I might consider making them in advance and reheating them just before dinner.

Here’s a chipotle tip for you. I don’t use chipotles fast enough once I open the can. So instead, I freeze them. First, I put a layer of plastic wrap over a mini muffin pan. Then I put one chipotle with some of the sauce in each little cup. Pop it in the freezer until they’re frozen solid. Then pull the plastic wrap off the pan and put the chipotles in a ziplock bag. Now you can just pull out one chipotle at a time instead of buying a whole new can for a recipe!

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Chipotle Mashed Sweet Potatoes

Sweet potatoes and chipotle is such a classic flavor combination. Bring that sweet and smokey flavor to your holiday table with these Chipotle Mashed Sweet Potatoes.

Ingredients:

2 large sweet potatoes, peeled and cubed
2 Tbsp butter
1 whole canned chipotle pepper in adobo sauce, chopped
1 tsp adobo sauce from can of peppers
1/2 tsp salt

Directions:

Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender.

Add butter to potatoes and mash with potato masher.

Add peppers, sauce, and salt and continue mashing to combine. Serve immediately.

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14 Responses to “Chicken Pot Pie with Cream Cheese and Chive Biscuits”

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    1
    Shannon — March 25, 2013 at 3:20 pm

    love your adaptations- and i agree, one-pot meals usually need more veggies!

    • beantownbaker — March 25th, 2013 @ 3:44 pm

      Not that this meal is in any way healthy, but at least bumping up the veggies (and the servings) reduces the amount of pure indulgence per serving…

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    Sues — March 25, 2013 at 3:37 pm

    Love all the changes you made to this! And I agree- the more veggies, the merrier 🙂

    • beantownbaker — March 25th, 2013 @ 3:45 pm

      Glad I’m not the only one!

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    Megan — March 25, 2013 at 4:13 pm

    I love that idea to just throw extra veggies in. I always have some leftover unused veggies going bad in the fridge after I’ve used some for a recipe. The biscuits on this look amazing.

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    Wendy — March 25, 2013 at 10:13 pm

    This looks rich and satisfying. I love the idea of biscuits on top rather than pie crust. Cream cheese chive biscuits sound especially delicious!

    • beantownbaker — March 26th, 2013 @ 7:29 am

      I definitely plan to make these biscuits again some time. They’d be delicious even without the creamy pot pie filling under them.

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    Nutmeg Nanny — March 26, 2013 at 10:36 am

    I love the thought of throwing the extra veggies in, i think a lot of people are hesitant to do so. This looks so delicious and satisfying 🙂

    • beantownbaker — March 26th, 2013 @ 8:16 pm

      Yea when it comes to cooking, I figure there’s no harm in playing with recipes. Baking is another story…

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    Ashley Bee (Quarter Life Crisis Cuisine) — March 26, 2013 at 11:11 am

    My boyfriend, who eats a good portion of the overall meals I cook plus leftovers, hates veggies. This is a problem, because I don’t like food going bad but I can’t eat it all myself. I love recipes like this because it’d probably be SO tasty, he’d hardly even notice the abundance of green. Or he’d pick the peas out. Who knows.

    • beantownbaker — March 26th, 2013 @ 8:16 pm

      I can’t imagine hating veggies… But I agree, I think he’d hardly notice the veggies in this. It’s that creamy and delicious.

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    scott — March 27, 2013 at 12:06 pm

    This recipe looks delicious. Do you know the nutritional values? If you post it on http://www.myrecipemagic.com they will calculate it for you and you can get paid for posting recipes.

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    Rachel @ Baked by Rachel — March 28, 2013 at 6:15 am

    I love that you topped this off with biscuits instead of the traditional flaky crust!

    • beantownbaker — March 28th, 2013 @ 6:53 am

      Biscuits are always the right answer 😉

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