Becky Luigart-Stayner; Lydia DeGaris-Pursell
4 servings (serving size: 1/2 cup)

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.

How to Make It

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.

Ratings & Reviews

sandylars's Review

May 02, 2013
One of our favorite ways to make sweet potato.

azaleas's Review

December 18, 2012
These were overly sweet and overly chipotle-y. Strong flavors mean you have to be careful what main dish you serve them with because these will overpower pretty much anything.

flavors915's Review

November 04, 2010
Am I the only person who feels that the wording for the chipotle ingredient could be confusing? I was in a hurry when I made this recipe and I quickly read it as ' 1/2 can drained and minced'. I may try this recipe again but not anytime soon.

EllenDeller's Review

August 19, 2010
Great combination of flavors, but I used ONE TEASPOON of maple syrup. This is not a pie! I also used unsweetened vanilla almond milk (40 calories per cup--great stuff!) in place of regular and skipped the butter while doubling the chipotle.

bubby427's Review

May 03, 2009
Easy side dish.