Chipotle Smashed Sweet Potatoes

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
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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    Simple and delicious!
    This is a different interesting way to serve up sweet potatoes. Let me say I can't stand sweet potatoes normally. Any way I've tasted them, sweetened with marshmallows or just baked. Ew. However, the smoke and the savory from the chipotle and adobo really balances out what I don't like about sweet potatoes. My son, who will only eat them baked but loves spicy foods, liked them very much this way. As did I. So simple and amazing! Read the recipe carefully however, there could be about 4 or 5 chipotle peppers in a can, this recipe does not call for the whole can! A little chipotle and adobo goes a long way. And, you can simply freeze the rest of the sauce and peppers in a freezer safe Ziplock baggie and it will keep for a couple months. Yum!
    Some of my guests enjoyed this, and some couldn't eat it, even with only using the one pepper. Personally I didn't find it too hot, but rather bland and one dimensional on the flavors. I added a little more butter along with some heavy cream to add some flavor. That helped, but this dish needs more seasoning. I may make it again with some alterations to the recipe, but then again I might not.
    super simple and easy to make. highly recommended
    Made this last night as written and absolutely wonderful...had friends over and they loved it, I will be making this for Thanksgiving ~ Another winner from Alton :-)
    Phenomenal potatoes! Made the recipe exactly as described. Turned out very well. Nice smoky flavor from the chipotle and adobo sauce and very smooth texture. Will definitely make this again.
    My wife doesn't care for sweet potatoes but is trying a Weight Watcher's diet that specified sweet potatoes for a recent dinner. Alton's recipe is an excellent way to prepare them with a tangy twist. It is a very easy way to prepare a nice, healthy sweet potato dish. I didn't have the peppers handy so I tried a variation on his theme. I added two tablespoons of sour cream and about six tablespoons of mild salsa to the sweet potato mash. It was excellent and my wife now likes sweet potatoes.
    Since your wife was on weight watchers maybe you could try greek Yogurt instead of the sour cream and also sub olive oil instead of the butter
    I used to think that I didn't like sweet potatoes, but that's because I had only tried the candied sweet potatoes with marshmallows on top. This recipe has changed the way I think about sweet potatoes. I used 2 chipotles from the can, since I love the heat it gives them. Awesome recipe Alton.
    Best sweet potato dish I have had. I have been avoiding white potatoes and am not a big fan of sweet potatoes, but these are really good. Thanks for another great recipe Alton!
    Oh, man... this is awesome. I've never steamed sweet potatoes before, it's totally the way to go! A thousand times better than baking it for a ridiculous amount of time. The chipotle was great.
    This was an easy side dish with that little something extra - a nice change from regular potatoes or sweet potatoes. My husband really enjoys them - he's the big sweet potato fan in our house. I am not as much of a fan of sweet potatoes, but I liked these. We had them with barbecue meatloaf and steamed broccoli.
    This was an interesting and simple side dish. I appreciated the flavors that complimented each other. I will use this dish often because it uses sweet potatoes in a very tasty way.
    My family agreed this is a keeper! I did scrape the seeds out before mincing and added just a touch of cinnamon and brown suger. Served along with meatloaf and spinach/almonds for a quick, flavorful, simple dinner.
    Perfect balance of sweet and heat!
    Awesome potatoes. I used 3 med. size potatoes and used one small pepper, half the seeds, and not a full tsp. of sauce. perfect. thanks Alton.
    Excellent - quick, easy & deliciious, looks pretty on the table. Made it a couple of years now for Thanksgiving - friends & family all enjoyed.
    Made this with Olo's Chipotle Paste in a tube, bought it on amazon. AMAZING!
    I've made this during the holidays for several years, and receive rave reviews every time. Because I don't like to waste the rest of the can of peppers, I try to use them in a stew or soup within a couple of days (or make several batches of this recipe!. If you want to tone down the spice, I recommend removing the seeds from the pepper when you chop it (and chop it very fine. In my opinion, the smoke from the sauce makes the pepper less fiery. I leave the seeds in and sometimes add an extra pepper from the can, because I love the spicy/sweet kick. It's pretty versatile, so you can tweak it depending on your preference. I can't recommend this recipe enough!
    way too much chipolte. This recipe is overrated. No one in my family liked it.
    These were delicious, but goodness they were spicy! I only used one pepper, not the entire can as some other reviewers have mistakenly done, but they still had quite the kick. I think my potatoes weren't as large as the ones he used, making the dish a bit too hot. Like many other reviewers, I baked my sweet potatoes in foil and then used the mixer to cream everything together. The recipe says to chop the peppers, but you really need to very finely mince them or you're going to bite down into chunks of peppers. Overall, I enjoyed this recipe and would give it another shot in the future.
    It was absolutely yummy. Easy to make too! My husband and I both loved it! So healthy too!!
    This recipe converted my husband to a sweet potato eater. He asks for this all the time now : Great recipe. Thanks
    Easy, delicious, good for you. This recipe is made of win.
    Has anyone tried this with more colorful yams rather then sweet potatoes? I like the reviews and comments, plan to make this for a special dinner, therefore I rated it as 5.
    Amazing! Super simple and loaded with flavor! I would re-write the recipe. The way it reads, you put an entire can of chipotles in, when in fact it's only one.
    Such a nice healthy change from my usual way of making sweet potatoes (bake, then smother with butter and brown sugar. They are slightly sweet, smoky, a little spicy, and you definitely taste the sweet potato. Awesome!
    I was afraid they would be too hot, but they are excellent. One thing....what do I do with the rest of the can of peppers? Also to enjoyscookin2 - you misread the recipe (easy to do It's one whole canned pepper not the whole can of peppers.
    As for the rest of the can of peppers.......I always drop the entire can (peppers and the sauce) in my 2 cup chopper, give them a spin, and then put them in a covered glass container in the fridge. I then use them by the spoonfuls in anything from chili to salad dressings--anywhere I want a little smoke and heat! They seem to last forever that way and no more chopping!
    I rely so much on the tips I get by reading reviews, I thought it was worth following up with my own review. I loved this recipe. I made a Poblano Turkey Roulade with a Cornbread stuffing with jalapenos and chorizo. This sweet potato recipe was a perfect side for this. I baked the potatoes until they were super soft. Then I peeled and smashed them up and added the listed ingredients. I did this a bit ahead of time and put in a casserole dish. All I had to do is warm in the oven before we sat down to eat. Because I read a lot of reviews, I constantly see posts concerning the dreaded canned chipotle pepper. Read carefully, use only ONE pepper and a little sauce from the can. You can refrigerate or freeze the remainder and use for a future dish.
    While I enjoy spicy foods, I think next time I'll make these with less Chipotle peppers. The whole can made them very spicy and you really needed to eat them with a bit of the turkey to "tame' it a tad. Liked the change from sugary sweet potatoes though.
    These are an excellent side for grilled rib-eye steaks. While not spelled out in the recipe, I do seed the chipotle before finely chopping.
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    This recipe is featured in:

    Alton Brown's Thanksgiving Menu