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Chipotle Mashed Sweet Potatoes Recipe

Excerpted from ‘Muy Bueno: FIESTAS: 100+ Delicious Mexican Recipes for Celebrating the Year’ by Yvette Marquez-Sharpnack

spinner image sweet potatoes in bowl with spoon in it
Jenna Sparks

Makes 6 to 8 servings

This fall side dish marries sweet potatoes with orange juice and zest for a hint of citrus, yogurt and butter for a smooth and creamy consistency, and piloncillo and chipotle chiles for a sweet and spicy kick. It is a natural addition to a Thanksgiving menu, but it is also quick and easy enough to make whenever you crave bold, complex flavors in a single dish.

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  • 5 tablespoons unsalted butter, plus more for the baking dish
  • 4 sweet potatoes, about 2 lb total weight, peeled and cut into 1-inch cubes
  • Grated zest of 1 orange
  • ¼ cup fresh orange juice
  • ½ cup plain Greek yogurt
  • 2 chipotle chiles in adobo sauce, minced, plus 1 tablespoon adobo sauce
  • ¼ cup packed grated piloncillo or dark brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon salt
  • Pomegranate seeds, for garnish



spinner image book cover with words muy bueno, fiestas, 100 plus delicious mexican recipes for celebrating the year, by yvette marquez-sharpnack; flowers, margaritas, tortilla chips, oranges and limes on cover
Weldon Owen

Preheat the oven to 350°F. Butter an 8-inch square oven-to-table baking dish.

In a large saucepan or a stockpot over high heat, combine the sweet potatoes with water to cover and bring to a boil. Reduce the heat to medium and cook, uncovered, until tender, 10 to 15 minutes. Drain the potatoes into a colander and then return them to the pan.

Add the orange zest and juice, yogurt, 3 tablespoons of the butter, chipotle chiles and adobo sauce, piloncillo, vanilla and salt to the potatoes. Using a potato masher, mash the potatoes, mixing them well with all the other ingredients, until smooth. Spoon the potato mixture into the prepared baking dish, spreading it evenly. Cut the remaining 2 tablespoons butter into small bits and dot the top. Bake the potatoes until heated through and the top is slightly darker, about 20 minutes. Remove from the oven, sprinkle with the pomegranate seeds, and serve hot.

Note: The sweet potato mixture can be made up to three days in advance, spooned into the buttered baking dish, covered and refrigerated. Bake directly from the refrigerator in a preheated 350°F oven until heated through, 30 to 35 minutes. Serve as directed.


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