Chipotle Mashed Sweet Potatoes

mashed sweet potatoes, chipotle mashed sweet potatoes, gluten free, dairy free, vegetarian, vegan

Chipotle Mashed Sweet Potatoes

This recipe for Chipotle Mashed Sweet Potatoes was inspired by a recipe shared on by Jefferson Adams. I tweaked the amounts, made the recipe dairy free and refined sugar free, and used chipotle chili seasoning (fresh grinding it at the time of making the recipe) versus a whole chipotle pepper. I really love the results … mashed sweet potatoes that have a smoky cinnamon-type flavor versus a truly spicy kick. If you’re into spiciness, you can use more ground chipotle powder or you can use a whole chipotle pepper in adobo sauce. However, when using whole chipotle peppers, please be especially cautious and read labels because sometimes chipotle peppers in adobo sauce contain gluten.

Again, I really think you’ll enjoy these mashed sweet potatoes. In fact, the only thing better than these Chipotle Mashed Sweet Potatoes might be Chipotle Mashed Sweet Potato Cakes made from the leftovers. That’s what’s on the gfe menu next!

mashed sweet potatoes, chipotle mashed sweet potatoes, gluten free, dairy free, vegetarian, vegan

Chipotle Mashed Sweet Potatoes
  • 3 large sweet potatoes, cooked, preferably still hot
  • up to 2 tbsp coconut palm sugar (see notes)
  • 1 tbsp coconut oil, liquefied
  • ½ cup full-fat coconut milk, or more depending upon how you like your mashed potatoes (thick or thin)
  • ½ tsp chipotle chili seasoning, freshly ground (I use this one, but don’t even consider paying that price for it)
  • Pinch of sea salt, or more to taste
  1. Add sweet potatoes to large bowl. Use hand mixer on highest speed about a minute or so to mash/whip potatoes until all lumps are gone.
  2. Add coconut palm sugar, coconut oil, coconut milk, chipotle chili seasoning, and sea salt to the bowl of mashed potatoes. Mash/whip an additional minute or so until all ingredients are incorporated and the mixture is mashed/whipped to the consistency you desire. Taste as you go, if needed.
  3. Makes 4 to 6 servings.
Two tablespoons of coconut palm sugar seemed just right to me while I was eating these mashed potatoes while still hot, but the next day the flavors had melded/intensified and the mashed potatoes seemed much sweeter. So if you're making this recipe to have leftovers or you don't regularly use much sweetener, you might want to use the lesser amount of coconut palm sugar.
Jefferson Adams recommended using oven-baked sweet potatoes for the best color and texture. I’m not doing much baking at the moment so I can't say if that will provide better results. I'll have to give that method a try when cooler weather arrives, but for now sweet potatoes that are boiled or baked in the microwave work just fine for me.

This recipe is linked to Foodie Friday, Wellness Weekends, Whole Food Fridays, 5-Ingredient Mondays, Gluten-Free Tuesday Linky, Allergy-Free Wednesdays, and Gluten-Free Wednesdays.

Not just gf, but gfe!

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28 Responses to “Chipotle Mashed Sweet Potatoes”

  1. Kristina on August 2nd, 2013 11:51 am

    chipotle and sweet potatoes just go together so well (one of my favorite winter comforts is my crispy chipotle sweet potato enchiladas…).

    I love mashed potatoes and I love this idea!

    • Shirley on August 4th, 2013 9:30 pm

      I am pretty sure I remember that recipe of yours, Kristina! ;-) After I posted this recipe, I thought that folks might think it a little “off season,” but I’ve always enjoyed mashed potatoes year ’round. :-)

      Hope you had a great weekend! xoxo,

  2. Marianne on August 2nd, 2013 12:40 pm

    This sounds yummy! I’m still new to liking sweet potatoes so it’s nice to find new recipes using them.

    • Shirley on August 4th, 2013 9:47 pm

      Hi Marianne–Before I went gluten free, I only ate sweet potatoes in pie form (and I still love them that way!), but as I was learning to eat more naturally gluten-free foods, I eventually fell in love with sweet potatoes. My favorite way to eat them is just baked with some butter or coconut oil, so my sweet potato recipes tend to be pretty simple. ;-) I hope you like these Chipotle Mashed Sweet Potatoes!


  3. Alta on August 2nd, 2013 2:12 pm

    Yum! You know, I’ve made a version of these a billion times! I love your addition of coconut milk though.

    • Shirley on August 4th, 2013 9:50 pm

      Alta–You are way ahead of me! But I love having a sweet potato version of mashed potatoes now. ;-) And you know a little bit of coconut milk can be a magical thing. :-) Btw, I threw some of these leftovers in a smoothie. It was wonderful!


  4. Ricki on August 3rd, 2013 11:35 pm

    I only discovered chipotle last year–this sounds like such a divine combination of flavors! And thanks for linking up to Wellness Weekend, too, Shirley. :)

    • Shirley on August 4th, 2013 10:14 pm

      Wow, Ricki, I’m so surprised to hear that! I consider you one of the ultimate experts when it comes to flavors and seasonings because you have mastered so many of them in your recipe creation. :-) Elana introduced me to chipotle and I’ve been hooked ever since. ;-) Wellness Weekend is the best! And now I’m reminded that I must go check out the latest recipes that have been added to the roundup.


  5. Charlotte on August 4th, 2013 11:46 am

    These look amazing! For the record, you can also use your pressure cooker (how I cook mine.) Can’t wait to try these.

    • Shirley on August 5th, 2013 12:34 am

      Hi Charlotte–Welcome to gfe! :-) I’m one of those folks who hasn’t gotten on board with the pressure cooker yet. It’s a great idea though, so thanks for the reminder! Hope you enjoy these. I need to add a note that one should start with a little less coconut sugar. The potatoes seem much sweeter later, so a little less might be all that’s needed. ;-)

      Btw, I checked our your blog! How exciting that your family is going around the world on your sailboat! :-) I look forward to reading more about your adventures!


      • Charlotte on August 12th, 2013 12:29 pm

        Thanks, Shirley. And thanks for the heads up on the coconut sugar, though I’ll omit that completely. We wouldn’t be able to find it down here and we normally find them sweet enough already, but the addition of coconut milk + chipotle? I LOVE it!

  6. InTolerant Chef on August 5th, 2013 8:27 am

    What yummy flavour combinations, sweet potato matches so well with coconut!

    • Shirley on August 7th, 2013 12:02 am

      InTolerant Chef–Thanks, dear! These ingredients really do go together very nicely! :-)


  7. Kate @ Eat, Recycle, Repeat on August 6th, 2013 10:01 pm

    You know I love anything sweet potato, but I never go for more savory flavor profiles. Cant wait to try it! My mouth is watering right now :)

    • Shirley on August 7th, 2013 12:07 am

      Kate–I would not say that this recipe is actually savory. It’s fairly sweet. In fact, I decided that I could have gone with far less coconut sugar than I used, and I would recommend that for you since you’re someone who doesn’t eat much in the way of sweetener. The sweetness seemed perfect when I first made the recipe, but after sitting overnight, I found this recipe sweeter than I’d intended. I need to make a note in the recipe about that. I’ve been using the leftovers in a number of ways. I used some to make a pasta sauce, some more as the basis for a smoothie, and tonight I used some to make a sweet potato chocolate chip mug pudding (one of my favorite ways to use sweet potatoes). You can make this more savory by lessening or eliminating the coconut sugar and upping the chipotle. I’ll be interested to see what you think!


  8. Alisa on August 7th, 2013 12:25 am

    Yum! I absolutely love chili and sweet potatoes together.

    • Shirley on August 10th, 2013 10:46 am

      Thanks, Alisa! The sweet and heat factors are a great combo for sure! ;-) The amount of chipotle in this recipe doesn’t add much heat, but it does add great flavor. :-)


  9. genie on August 7th, 2013 9:48 am

    I like to add a little spicy heat to my sweet potatoes. This sounds good!

    • Shirley on August 10th, 2013 10:50 am

      Genie–You are going to laugh at this (and probably already have been laughing), but somehow I hadn’t figured out that “genie” was you, Rogene! I guess you wondered where I was coming from/what had happened to my mental facilities when I welcomed you to gfe earlier this year when you commented as “genie.” ;-) Glad I finally figured it out when I saw you reply to a commenter on your guest post at Linda’s and in your comment, you were “genie”! LOL Anyway, glad you like the “little spicy heat” and sweet potato combo, too. :-) I also used the leftovers added to other ingredients to make all kinds of things … pasta sauce, some smoothies, etc. This recipe will be a mainstay in our house. ;-)


  10. Mary glutenfreespinner on August 7th, 2013 10:26 am

    Oh Shirley, these look so good! I love sweet potatoes any way possible and I’ll definitely have to try yours.


    • Shirley on August 10th, 2013 10:52 am

      Hi Mary–These are simple and good! Hope you enjoy them. If you make any tweaks (it’s in our culinary creative blood, right?), please share. ;-)


  11. Linda on August 12th, 2013 7:07 pm

    These look delicious, Shirley, and I love the potato cake idea. Thanks for participating in Gluten-Free Wednesdays, as always!

  12. Devin on October 2nd, 2013 2:54 pm

    These look great. Do you peel the potatoes before mixing them?

    • Shirley on October 2nd, 2013 3:13 pm

      Hi Devin–Welcome to gfe! :-) I usually bake the whole sweet potatoes (unpeeled) and then cut them open and scoop out the pulp and discard the peeling, so yes, no peel. I don’t like peeling sweet potatoes so the “bake first method” works for me. ;-)


  13. Heather @ Cook It Up Paleo on May 26th, 2014 8:47 am

    Wow these look delicious! I make a similar dish with curry powder; must try these!

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