Chipotle Sweet Potatoes

Sweet Potatoes aren’t just for Thanksgiving. Make them year-round with this chipotle version. It’s a very simple recipe with few ingredients and a bold flavor. You can eat it by itself as a side dish; use it as a bed for fish, chicken or meat; or even as a sandwich spread.

Making a recipe over time from memory or from one person to another is like playing the “telephone game.” But instead of a phrase or sentence being passed from one person to another, the ingredients morph, and it’s never like the original. Such is the case with my version of Chipotle Sweet Potatoes.

My sister forwarded me a version of this recipe over two years ago. She got it from, and they got it in turn, from a contributor named CreativeCook, who commented that Allrecipes changed hers and made it less healthy. And so it goes. She lamented that they added heavy cream where there was none, and more than doubled the called for butter. My version uses a low amount of butter, and cream cheese instead of the heavy cream to balance out the heat of the chipotle peppers.

WARNING: The heat level of chipotle peppers in adobo sauce can vary from brand to brand and from can or jar. I advise you to start with just a teaspoon, stir, taste, and repeat until you get the level of heat and flavor you prefer. The heat builds in your mouth, so give it a good 15 seconds after you swallow a bite to determine the real intensity. You don’t want to blow out anyone’s palate as I once did.

Arliano Update (Aggiornamento Arliano):

I spent over 8 hours online searching for curtains for the various needs in our house and have viewed literally thousands of designs. Once I made my choices, I did the right thing and ran them by the husband. Ugh. Big mistake. Back to the drawing board on a few of them. I guess it’s only fair; he pays for half of them. In the end, our collaborations bear fruit, and I am almost always happy with the end result.  For our living room, I spotted yellow curry-colored toile de jouy patterned curtains at a hardware store (of all places!) over a year ago. I even took a photo of them and use it as my cellphone wallpaper. Despite the labels indicating that they were all the same length, they were all different by up to four inches. Grrr…. Instead of returning them I hemmed the longer ones using an iron-on hemming tape to even them all out. So much for quality control. Curtains for other rooms arrive this week through June. Fingers crossed all the lengths match.

Tomato seedlings are poking their little baby heads out. And, the “tractor guy” completed the first of three passes in our field. We had a late frost this week, so I guess it’s a good thing no seeds have been sown directly into the ground yet. We are blessed with hundreds of cherry and peach blossoms this year. Hopefully the late frost didn’t detour them.


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Chipotle Sweet Potatoes

  • Servings: 6
  • Difficulty: Easy
  • Print


  • 2 pounds (about 1 kg) sweet potatoes, washed, peeled, and 1-inch diced
  • 1 teaspoon to 1 tablespoon finely chopped chipotle peppers in adobo sauce (start with a small amount, taste, and repeat until you are happy. See the WARNING in the headnote.)
  • 1/2 cup (about 100 grams) regular cream cheese, room temperature
  • 1 tablespoon unsalted butter
  • Kosher or sea salt to taste


  1. Place the prepared sweet potatoes in a large saucepan and fill halfway with water. Bring the water to a boil, and then reduce to a simmer and cover. Cook for approximately 12 – 15 minutes or until you can easily pierce them with a knife. Drain the water from the pan and return the sweet potatoes to the pan with the heat off
  2. Add the cream cheese, chipotle in adobe sauce (just a little to start with!), and butter to the pan and mash with a potato masher until you reach the consistency that you like. If you don’t have a potato masher, you can use an electric beater or large wood spoon

Author: gregnelsoncooks

Visit weekly for original and adapted recipes as well as cooking tips to make your kitchen life easier — and more delicious! I’ll include simple, straight forward instructions along with recipes that are truly worth your time making. And, recipes that elevate the familiar and introduce you to the new and unexpected.

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