Chipotle Smashed Sweet Potatoes

Ingredients

• 4 large sweet potatoes (about 3 lbs), peeled and cut into chunks
• 3 tablespoons butter (or more to taste)
• 2 tablespoons olive oil
• 2–3 chipotle peppers in adobo sauce (plus 1 tablespoon of the adobo sauce)
• ¼ cup heavy cream (or milk for lighter version)
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon cumin
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• Juice of ½ lime (optional but adds a bright kick)
• Fresh chopped cilantro for garnish
   

Instructions

Boil the Sweet Potatoes
Place peeled sweet potato chunks in a large pot of salted water. Bring to a boil and cook for 15–20 minutes, until fork-tender. Drain well and return to the pot.

Make the Chipotle Mixture
In a blender or food processor, combine the chipotle peppers, adobo sauce, heavy cream, butter, olive oil, smoked paprika, chili powder, garlic powder, onion powder, cumin, and lime juice. Blend until smooth and creamy.

Smash and Mix
Pour the chipotle mixture over the cooked sweet potatoes. Use a masher or the back of a spoon to smash them to your preferred texture — a little chunky or smooth and creamy. Stir well to coat every bite with the spicy butter sauce.

Taste and Adjust
Add more salt, pepper, or a bit more adobo sauce for extra heat if you like things spicier.

Garnish and Serve
Sprinkle fresh cilantro on top and serve warm. For extra flavor, drizzle with a little melted butter or a touch of honey for a sweet-heat combo.
 

Tips

• Add crumbled cotija or feta cheese on top for a salty contrast.
• For smoky BBQ flavor, roast the sweet potatoes instead of boiling them before smashing.
• Great side for grilled chicken, pulled pork, or roasted veggies!