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Hey guys, how is your week going? It is starting to get warm over here and I am trying to deny that summer has already arrived in the southwest. Hopefully there are lots of pools in my future.
A couple of weeks ago I found myself with a surplus of sweet potatoes, and ended up whipping up this side dish on the fly. It turned out so well, I knew I had to share it with you guys. We enjoyed this dish along side Cajun spiced turkey and roasted veggies. It makes a great side and also reheats well.
This recipe is an easy, hearty vegan dish that only has three ingredients (not including salt and pepper). It is tasty enough to please a crowd, and may even come together with items you already have on hand!
Chipotle Mashed Sweet Potatoes
- 4 sweet potatoes, peeled and diced
- 2 canned chipotle peppers in adobo sauce, finely diced
- 1/4-1/3 cup vegetable broth
Directions: Boil the diced sweet potatoes in salted water until fork tender. Once soft, drain and return to pan or place in a bowl. Add diced chipotle peppers and vegetable broth, starting with 1/4 cup. Mash and mix until well blended and desired consistency is reached, adding additional broth a tablespoon or so at a time, as needed. You can also use a mixer for smoother potatoes. Salt and pepper to taste.
This recipe can be easily customized to suit your tastes, I love it as a three ingredient recipe, but you could also a little garlic or additional spice. If you prefer creamier potatoes (and are okay with dairy), try mixing in a little milk, cream or butter as well.
Let me know if you give it a try.
Do you have any favorite sweet potatoes recipes? I usually roll with roasted or sauteed, but like to branch out from time to time. One of my favorite nontraditional sweet potato options is this sweet potato breakfast bowl, which is also a great way to use up extra potatoes.
Hope you have a wonderful day!