I know these Maple Chipotle Whipped Sweet Potatoes look like a Thanksgiving recipe but trust me, they are so packed with warming delicious flavor that you will want to enjoy them throughout the entire winter season!
Again, let me reiterate, these velvety, ultra-creamy sweet potatoes that are packed with a smokey flavor kick need to be enjoyed now! I am making them to serve as a side with slow-cooked meats, hearty braises, and then freezing an extra dish to serve with store-bought rotisserie chicken when I need a quick meal in a pinch. Really, the best thing you can do for yourself when prepping a make-ahead dish like this one is to have an extra one for the freezer that will save you on a busy day. It’s almost as good as getting fun things in the mail…..almost.
The inspiration for these sweet potatoes comes from my time living on my own in MO this past fall. We were trying to pack for a move, sell our home, buy a new home in TN, all while Ryan was living in TN and starting a new job. It was a crazy time, and I had to resort to eating…..now don’t judge….Lean Cuisines from time to time. I know. How can a food blogger/dietitian eat Lean Cuisines???
Let me just start the explanation by saying this: Lean Cuisines have come a long way. Really! And it’s not a bad idea to have a few stocked in your freezer when you don’t have time to pack a lunch for work. It will still be cheaper than eating out – especially if you wait and buy them on sale. But this is the real pro tip: before you buy any of them, read the ratings and reviews for each dish at leancuisine.com. I found this info to be SO helpful in choosing good ones. One of their top-rated entrees is the Ranchero Braised Beef with Chipotle Mashed Sweet Potatoes. Y’all. This dish was so good that I found myself licking all of the sauce out of the tray when I was finished. No shame, it was that delicious.
While I’m now out of the Lean Cuisine For Lunch phase, I still find myself thinking about the sweet potatoes from the Ranchero Braised Beef. And this recipe for Maple Chipotle Whipped Sweet Potatoes is the result of my attempt to create my own version at home. It is super creamy without being filled with indulgent ingredients and has a perfect balance of sweet + spicy flavor; thanks to a good dose of chipotle chiles in adobo sauce and a hint of maple syrup. To add a fun twist, I added a swirl of spiced cranberry jam left over from the holidays. It was a GREAT decision, and I highly recommend adding it if you have some (a swirl of whole cranberry sauce would work as well).
P.S. – these are amazing served alongside the Slow Cooker Apple Cider Pork that I posted earlier this week!
- 4 medium sweet potatoes
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 whole chipotle canned in adobo sauce minced, plus 2 tablespoons of the sauce (add more for extra spiciness)
- 2 tablespoons unsalted butter softened
- 2 ounces Greek yogurt cream cheese softened to room temperature (or substitute with reduced fat cream cheese)
- 2 tablespoons maple syrup
- 3 tablespoons whole cranberry sauce or jam (optional)
Preheat oven to 375℉. Line a baking sheet with parchment paper.
Scrub sweet potatoes and pierce on all sides with a fork. Place them onto the prepared pan and roast for 1 - 1 ½ hours until soft and tender. Turn the potatoes over half way through cooking to ensure even roasting.
Remove potatoes from oven and let cool slightly for about 10 minutes. Reduce oven temperature to 350℉.
Cut the potatoes in half and scoop the flesh into a large mixing bowl. Add the salt, pepper, minced chipotle + sauce, butter, cream cheese, and maple syrup. Use a hand mixer to whip all ingredients together for about 2 minutes or until well incorporated, scraping down the sides of bowl as needed. If using, fold the cranberry sauce or jam into the potatoes to create a swirled effect.
Spoon the potato mixture into a greased baking dish. Bake for 20 minutes or until heated through. Serve hot.
Potatoes can be made up to 1 day ahead and reheated in a greased baking dish at 350℉ for 45 minutes - 1 hour until heated through.