Chipotle-Maple Sweet Potatoes

Chipotle-Maple Sweet Potatoes Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Chipotle chile peppers come packed in adobo sauce and are available in seven-ounce cans. Because we use such a small amount in this recipe, you can freeze what's left over in a heavy-duty freezer bag for another use.


4 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 177
Caloriesfromfat 17 %
Fat 3.4 g
Satfat 1.9 g
Monofat 0.9 g
Polyfat 0.3 g
Protein 2.1 g
Carbohydrate 35.2 g
Fiber 3.4 g
Cholesterol 8 mg
Iron 0.8 mg
Sodium 195 mg
Calcium 42 mg


1 pound coarsely chopped peeled sweet potato
2 tablespoons maple syrup
2 tablespoons fat-free milk
1 tablespoon butter
1 1/2 teaspoons adobo sauce
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 drained canned chipotle chile in adobo sauce, minced


Place potato in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return potatoes to pan. Add remaining ingredients; beat with a mixer at medium speed until smooth.