• 8servings
  • 20minutes
  • 308calories

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 5 1/2 pounds sweet potatoes

  2. 1 tablespoon minced chipotle peppers in adobo sauce

  3. 3 tablespoons unsalted butter, room temperature and cut into chunks

  4. 1 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 2 quart baking dish, and set aside. Line a baking sheet with aluminum foil. Pierce each sweet potato several times with a fork, and place on the prepared baking sheet.

  2. Roast the sweet potatoes in preheated oven until easily pierced with a fork, 1 to 1 1/2 hours. Remove from the oven, and cool about 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).

  3. When sweet potatoes are cool enough to handle, cut in half, and scoop flesh into a mixing bowl. Discard potato skins. Beat the sweet potatoes with the chipotle peppers, butter, and salt; spread evenly in the prepared baking dish. This can baked now or refrigerated until the next day.

  4. Bake in the preheated oven until heated through, 20 to 25 minutes.


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