Whipped Chipotle Sweet Potatoes are the perfect holiday side dish. Roasted sweet potatoes are whipped with butter, heavy cream and chipotle pepper to create the perfect Thanksgiving dish.

I love sweet potatoes and it is a staple at my Thanksgiving table.  Every year I set out to create just a few dishes since it’s usually just the four of us but I always end up with a ton of food.  I must have collard greens, macaroni and cheese, sweet potatoes and a pumpkin dessert.  I try to find new ways to cook the same dishes every year and one of my favorite ways of making sweet potatoes is Whipped Chipotle Sweet Potatoes.  While I love sweet potatoes I find myself not loving the cloyingly sweet ways that sweet potatoes are prepared.  Whipped Chipotle Sweet Potatoes has sweet, savory and smoky elements which are the perfect balance.  Butter and heavy cream adds a richness that can only be done at the holidays.

Here in the South sweet potatoes are a holiday must and can often be seen on the holiday table in form of candied sweet potatoes or sweet potato pie.  These orange sweet potatoes or yam are not to be confused with the West Indian sweet potatoes (boniato) or the Japanese sweet potatoes.    As its name indicates, sweet potatoes are naturally sweet and roasting them enhances it.   Brown sugar helps to balance the heat from the chipotle.  Even if you’re not a fan of sweet potatoes, you will love this whipped chipotle sweet potatoes.

To make the chipotle sweet potatoes, you can either boil or roast the sweet potatoes but I highly recommend roasting.  Once roasted, the sweet potatoes are peel then blended with chipotle peppers, heavy cream and butter – it is amazing!  I’ve tried a few methods of mashing the sweet potatoes and I find that using the food processor makes it the smooth and creamy.  If you don’t mind a few lumps, you can use a potato masher or whip in with a mixer, either way it will still be delicious!




  • 2 ½ - 3 lbs sweet potatoes, yams
  • 4 tbsp buter
  • 1 tbsp brown sugar
  • ½ tsp salt
  • 3 tsp liquid from canned chipotle peppers
  • 1 ½ cup heavy cream
  • 1 ½ tsp black pepper


  • Preheat oven to 400 degrees. Wash sweet potatoes and dry. Prick all over with a fork then place on a baking pan and put into preheated oven.
  • Bake for 45 minutes or until soft. Cooking time depends on the size of the potatoes.
  • Remove from oven and cool slightly before peeling.
  • Peel and cut into chunks then place in a food processor or mixer with all ingredients mix until fluffy.
Author: Jehan Powell