Chipotle Mashed Sweet Potatoes

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Chipotle Mashed Sweet Potatoes
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  • Prep 15 min
  • Total 30 min
  • Servings 4
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Punch up your usual potato side dish with this colorful recipe, inspired by authentic Mexican ingredients.
By Yvette Marquez
Created Sep 24, 2013


  • 2 large sweet potatoes, peeled and cubed
  • 1 3" stick cinnamon, preferably Mexican canela
  • 2 tablespoons unsalted butter
  • 1/4 cup crema Mexicana
  • 1 chipotle pepper in adobo sauce, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground pepper


  • 1
    Place cubed potatoes and cinnamon stick in a 5-quart pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain water and discard cinnamon stick and return to the pot.
  • 2
    Add butter, crema Mexicana, chipotle, salt, and pepper to potatoes and mash with potato masher. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    Store whole unpeeled sweet potatoes in a cool, dry place for up to 1 week (do not refrigerate or they will dry out).
  • tip 2
    Before using, scrub the sweet potatoes with a clean produce brush and rinse with cool water. Use a vegetable peeler or paring knife to peel sweet potatoes.
  • tip 3
    When working with chile peppers, wear plastic or rubber gloves. If your hands do touch the peppers, wash them well.


Nutrition Facts are not available for this recipe
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