Smokey, Spicy Mashed Yukon and Sweet Potatoes

Chipotle chiles lend a smoky kick to these mixed spuds.
  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 20 min
  • Yield: 6 servings
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Sweet Potatoes:

2 large sweet potatoes, peeled and cubed

Olive oil, for drizzling

Kosher salt and freshly ground black pepper

Mashed Potatoes:

2 pounds Yukon gold potatoes, unpeeled

Kosher salt and freshly ground black pepper

1 cup whole milk

8 tablespoons (1 stick) unsalted butter

1 to 2 tablespoons chopped canned chipotle chiles in adobo


For the sweet potatoes: Preheat the oven to 350 degrees F.

Toss the sweet potato with olive oil and a sprinkle of salt and pepper on a baking sheet. Roast until tender, about 45 minutes.

For the mashed potatoes: Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.

Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling) and add the sweet potatoes. Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the chopped chipotles, 2 teaspoons salt and freshly ground pepper to taste.

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