My Yummy Local Life

{April 15, 2010}   Chipotle Roasted Mashed Sweet Potatoes

So it is spring, and SOON very soon the Farmer’s Market will be in full swing and I will have fresh local produce that is NOT a potato. But until then, there are still potatoes and sweet potatoes a plenty. Yesterday I made dinner for my husband and the side dish was these sweet potatoes. A few people have asked for the recipe, so here it is.

Chipotle (Roasted) Mashed Sweet Potatoes


2 medium sweet potatoes (cane creek farms)

1 chipotle in adobo + 2-3 tsp of the sauce

1 T butter

2 T orange juice

1 T milk (I used goats milk this time)


Salt and pepper


  1. Preheat oven to 400F.
  2. Chop the sweet potatoes into quarters.
  3. Place on a sheet tray and drizzle with EVOO.  Then sprinkle generously with salt and pepper.
  4. Roast in the oven for 20-30 minutes (until you can stick a knife in them without resistance).
  5. Remove from oven and let cool slightly.
  6. Chop the chipotle into small pieces.
  7. Scrap the potato guts out of their skins in into a small bowl.
  8. Add chipotle, adobo sauce, and butter. Smash (or whip if you want them smoother).
  9. Add in the OJ and milk.  Mix in to get a creamier consistency.
  10. Enjoy the yumminess!

P.S. Happy birthday to my favorite set of twins: Casey and Courtney!


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