Randy Mayor; Melanie J. Clarke
8 servings (serving size: 2/3 cup)

These potatoes are a great accompaniment to spice-rubbed pork tenderloin.

How to Make It

Step 1

Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

Step 2

Drain and return potato to pan. Add half-and-half, butter, and juice; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly.

Step 3

Remove 2 chiles from can and chop; reserve remaining chiles and adobo sauce for another use. Stir chopped chiles, brown sugar, salt, and 1/2 teaspoon cinnamon into potato mixture. Sprinkle with 1/4 teaspoon cinnamon.

Ratings & Reviews

LaraRR's Review

May 17, 2010
I thought this was a little too sweet and I didn't even add all the brown sugar. Maybe it just wasn't my taste. I thought the chipotle peppers added something, though. The baby loved it because i think it sort of tasted like really sweet baby food.

cjbuddy's Review

April 28, 2010
I have made these twice, increasing the chipotle the second time. Would make again as I think they are good variation of mashed sweet potatoes. Served with spiced rubbed pork loin and sweet baby peas.

lavransdottir's Review

December 21, 2008
I can't imagine not liking these... We served this with the cumin-spiced pork and avocado-tomatillo salsa recipe (CL, another reader's review suggestion), and it was a great combination. I used skim milk because I didn't feel like the added calories of half and half and it was just fine. Probably reduced the brown sugar to a third cup. Otherwise, made the recipe as written, and enjoyed it immensely.

csaunders80's Review

February 01, 2011
These are so yummy and unusual! I brought these to a Mexican-themed CL supper club tonight and I just couldn't stop eating them. The combination of sweet, savory and spicy is just right. My sweet potatoes seemed very sweet so I just used a very scant 1/2 cup of brown sugar. I also used fat-free half and half with very good results. Those are the only changes I made to this recipe. I will definitely be making these again!

dory92064's Review

November 28, 2008
I tried these for Thanksgiving and they were not a hit -- flavors just didn't meld for us -- enjoyed the spicy chipotle flavor, but were too sweet with the brown sugar. I should have known better -- sweet potatoes are too good on their own & adding brown sugar detracts from their flavor. Other than baking the sweet potatoes followed the recipe as written. I'll stick with our favorite CL recipe -- spicy roasted sweet potato wedges with chipotle chili powder.

Bonitoflake77's Review

January 04, 2011
I don't even like sweet potatoes--I grew up with the nasty holiday version with marsmallows. This recipe was awesome! I reduced the brown sugar by half and omitted the cinnamon; I prefer the spicy to the sweet. As with other recommendations, I had pork tenderloin as a main dish.

hleigh's Review

August 30, 2010
Very tasty! We used about half of the brown sugar and a little extra chipotle, and the potatoes were delicious! Served with a spice-rubbed pork tenderloin and steamed green beans - definitely going in my regular rotation.

LaurenDeiman's Review

July 27, 2009

Clobberella422's Review

February 24, 2012
These were a nice change from standard mashed sweet potatoes; I really liked the kick of the chipotle, and the lime juice added a nice touch too. I would probably cut back on the sugar next time, however, as it was a bit sweet for my taste. I think half of what is called for would be sufficient.

rstarrlemaitre's Review

October 17, 2011
I thought these were great - any less chipotle and they would have been too sweet; any less brown sugar and they would have been too spicy. But as it was, just right. Super creamy mashed potatoes, that taste only a step away from the streuseled variety.