These chipotle mashed sweet potatoes trade the usual marshmallow sweetness for smoky heat: boiled sweet potatoes mashed with coconut milk, chicken stock, and minced chipotle peppers in adobo. Creamy, dairy-free, and on the table in about 30 minutes. The ghee is optional, but it adds a lovely richness.
Chipotle Mashed Sweet Potatoes
3 pounds (1361 g) sweet potatoes, peeled and cut into 1-inch cubes
½ cup unsweetened coconut milk
¼ cup chicken stock
3 teaspoons (15 ml) minced canned chipotle peppers in adobo sauce
3 tablespoons (45 ml) ghee (optional)
- Place the sweet potatoes in a large pot, cover with water and bring to a boil over medium-high heat. Reduce the heat and cook for 15 to 20 minutes, or until the sweet potatoes are fork-tender. Pour the sweet potatoes into a colander to drain.
- Place the sweet potatoes in a large bowl and add the coconut milk, chicken stock, chipotle peppers and ghee, if desired. With a potato masher, hand mixer or immersion blender, mash the sweet potatoes. You could also process in a food processor. If you prefer your mashed sweet potatoes a bit thinner, simply add more coconut milk or chicken stock.
NOTES: To make this dish even quicker, place the sweet potatoes in a microwave-safe glass bowl, and microwave on high for 8 to 10 minutes, or until sweet potatoes are fork-tender. Though it involves an extra piece of equipment, you can also steam your sweet potatoes (versus boiling them) by using a steamer basket inside a pot.
VARIATION: Some sprinkles of cinnamon would be a nice addition to these smoky sweet potatoes.
Pro Tips for Success
- Cut the sweet potatoes into even 1-inch cubes so they cook at the same rate and mash smoothly.
- Start with 3 teaspoons of chipotle and taste as you mash. The peppers pack real heat, and you can always stir in more.
- For a thinner mash, add more coconut milk or chicken stock a splash at a time until it reaches the consistency you like.
- Mash with a potato masher for a rustic texture, or use an immersion blender or food processor for a silky puree.
- A few sprinkles of cinnamon over the finished mash play beautifully against the smoky chipotle.
Frequently Asked Questions
Can I make chipotle mashed sweet potatoes ahead of time?
Yes. Refrigerate the mash for up to 4 days and rewarm gently, loosening it with a splash of stock or coconut milk.
How spicy is this dish?
Three teaspoons of chipotle give a moderate, smoky heat. Use less for a milder mash or add more if you want real fire.
Is this recipe paleo and dairy-free?
It is. The creaminess comes from coconut milk, and the ghee is optional - leave it out for a stricter Whole30-style side dish.
Why did my mash turn out gluey?
Sweet potatoes turn gluey when overworked in a food processor. Stop as soon as they are smooth, or mash by hand for a lighter texture.
Recipe Card
Ingredients
Method
- Place the sweet potatoes in a large pot, cover with water and bring to a boil over medium-high heat.
- Reduce the heat and cook for 15 to 20 minutes, or until the sweet potatoes are fork-tender.
- Pour the sweet potatoes into a colander to drain.
- Place the sweet potatoes in a large bowl and add the coconut milk, chicken stock, chipotle peppers and ghee, if desired. With a potato masher, hand mixer or immersion blender, mash the sweet potatoes. You could also process in a food processor. If you prefer your mashed sweet potatoes a bit thinner, simply add more coconut milk or chicken stock.
