Chipotle Mashed Sweet Potatoes

Chipotle Mashed Sweet Potatoes with Honey and Lime

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  • 4 large sweet potatoes
  • 4 Tbls. butter (vegan or regular)
  • 12 Tbls. chipotle puree* (or 12 chipotle peppers and a bit of adobo sauce from the can)
  • 4 Tbls. honey, agave syrup or maple syrup
  • 1 lime, juiced (use a little zest as well if you like)
  • salt & pepper to taste


  • 1 Tbls. chopped pecans
  • 1 Tbls. chopped cilantro


  1. Peel sweet potatoes and dice into even sized cubes and steam in steamer basket for 20 minutes to cook them. Do not boil them or they will get soggy. Alternatively, you can bake the sweet potatoes in the oven as you would a regular baked potato.
  2. Once cooked, add sweet potatoes to bowl (if baked scoop out the potato and discard the skin). Add butter, chipotle puree, honey and lime juice and mash potatoes to your desired consistency. If they seem a little dry, add a little more butter, a splash of water or you can even add some cream.
  3. Taste and adjust seasoning to your liking.
  4. Garnish with chopped pecans and chopped cilantro.


To make chipotle puree – blend one can of chipotles en adobo in the blender. Use desired amount according to your taste preferences in recipes. Freeze the remainder in tablespoon size portions in the freezer. Use an ice cube tray or just put tablespoon size blobs on some wax paper on a cookie sheet in the freezer. Once frozen, store in ziploc bag.