Best Chipotle Sweet Potatoes Recipes

JAN'S CHIPOTLE ROASTED SWEET POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Toss sweet potatoes and butter together in a large bowl.
• Whisk brown sugar, onion powder, garlic powder, chipotle chile powder, salt, and black pepper together in a small bowl; sprinkle over sweet potatoes and toss to coat. Pour potatoes in a single layer onto the prepared baking sheet.
• Roast in the preheated oven until potatoes are tender, 30 to 45 minutes.

CHIPOTLE-GLAZED MEATLOAF WITH SWEET POTATOES

Steps:

• Preheat oven to 375 degrees. Combine meat, bread, onion, cilantro, egg, Worcestershire, adobo sauce, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a bowl. Transfer mixture to a 5-by-9-inch nonstick loaf pan. Stir together chiles and ketchup; brush onto top of loaf.
• Prick potatoes with a fork. Set loaf pan on a rimmed baking sheet; surround with potatoes. Bake until a thermometer inserted in center of loaf reads 160 degrees, 1 hour, 15 minutes. Peel potatoes; add oil, season with salt and pepper, and mash. Reserve half of loaf for next day; serve remainder with potatoes, watercress, and limes.

BAKED SWEET POTATOES WITH CHIPOTLE-HONEY BUTTER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Pierce sweet potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are tender, about 45 minutes.
• While potatoes bake, combine butter, chipotle peppers, honey, salt, and pepper in a food processor. Blend well until smooth. Transfer butter to a bowl and refrigerate until ready to serve with baked potatoes.

MASHED CHIPOTLE SWEET POTATOES

Steps:

• Place the prepared potatoes in a large saucepan with cold water and bring to a boil; once boiling add a touch of salt and cook until tender, about 10 minutes.
• Drain the potatoes and return to saucepan, add 2 tablespoons butter, chicken stock, brown sugar, chipotle pepper and adobo sauce.
• Mash the potatoes until combined, I like to leave them slightly lumpy.
• Season with salt and black pepper and serve.

SPICY CHIPOTLE-CINNAMON ROASTED SWEET POTATOES

Steps:

• Preheat your oven to 450 degrees.
• Wash and scrub the sweet potatoes.
• Cut each sweet potato into bite-sized chunks (make each piece roughly about an inch).
• Add the sweet potato pieces, the extra virgin olive oil, cinnamon, and chipotle to a gallon-sized storage bag.
• Close the storage bag and shake, making sure all of the spices are evenly distributed on the pieces (otherwise you might find out what happens when too much chipotle sticks to an individual piece).
• Spread out the spiced sweet potato pieces in an even layer onto a baking sheet.
• Salt to taste.
• Bake the sweet potatoes in the oven for 15 minutes, then using a spatula to turn them, place them back in the oven for another 15-20 minutes. If you like them crisper, you can add a few minutes, just make sure to check on them so they don't burn. Serve them as they are, or you can dip them in ketchup like french fries.

MASHED CHIPOTLE SWEET POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 2 quart baking dish, and set aside. Line a baking sheet with aluminum foil. Pierce each sweet potato several times with a fork, and place on the prepared baking sheet.
• Roast the sweet potatoes in preheated oven until easily pierced with a fork, 1 to 1 1/2 hours. Remove from the oven, and cool about 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
• When sweet potatoes are cool enough to handle, cut in half, and scoop flesh into a mixing bowl. Discard potato skins. Beat the sweet potatoes with the chipotle peppers, butter, and salt; spread evenly in the prepared baking dish. This can baked now or refrigerated until the next day.
• Bake in the preheated oven until heated through, 20 to 25 minutes.

CHIPOTLE SWEET POTATOES

Steps:

• Place sweet potatoes in two greased 15x10x1-in. baking pans. Drizzle with 1/2 cup vinaigrette and sprinkle with salt and pepper; toss to coat. , Bake at 400° for 25-30 minutes or until tender, stirring once. Cool slightly; transfer to a large bowl., In a small bowl, whisk remaining vinaigrette with the cilantro, honey and peppers. Pour over potatoes and gently stir to coat.

CHIPOTLE SWEET POTATOES

Steps:

• Place the sweet potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Place the potatoes into a bowl and add the butter, chipotle chiles, adobo sauce, and half-and-half. Mash well with a potato masher, and season to taste with salt to serve.

CHIPOTLE SCALLOPED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Whisk together the heavy cream and chipotle puree until well combined.
• Season the sweet potatoes with salt and pepper. Layer the sweet potatoes in a 6x8-inch baking pan. Drizzle with 5 tablespoons of the chipotle-cream mixture. Repeat with the remaining sweet potatoes and cream mixture to form 3 to 4 layers. Cover with foil paper and bake for 30 minutes. Remove the foil and bake for an additional 45 minutes.

CHIPOTLE MASHED SWEET POTATOES

Steps:

• Put the sweet potatoes in a steamer basket and put the steamer in a large pot of simmering water that is 1 inch from the bottom of the basket. Cover and steam over medium-high heat for 20 minutes, or until the sweet potatoes are fork tender.
• Remove the steamer basket, pour the water out of the pot and dump the sweet potatoes in the pot. Add the butter and salt and mash with a potato masher. Add the chile and sauce and continue mashing to combine. Serve immediately.

CHIPOTLE SMASHED SWEET POTATOES

Steps:

• Place sweet potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. , Drain and return to the pan. Add milk, butter, chipotle pepper, salt and pepper; coarsely mash.

CHIPOTLE SCALLOPED SWEET POTATOES WITH SPICED PECANS

Steps:

• In a small saucepan, melt butter. Remove from the heat. Stir in the pecans, sugar, adobo sauce, cumin and chili powder until pecans are coated. Spread onto foil; set aside., In a small bowl, combine the cream, chipotle peppers, salt and pepper. Arrange a third of the sweet potatoes in a greased 8-in. square baking dish. Pour 2/3 cup cream mixture over potatoes. Repeat layers twice., Cover and bake at 375° for 45 minutes. Sprinkle with spiced pecans. Bake, uncovered, 10-15 minutes longer or until potatoes are tender.

FIERY HOT TEXAS T-BONES WITH CHIPOTLE SMASHED POTATOES AND HOT AND SWEET PEPPER SAUTE

Steps:

• Seed and slice the hot and sweet fresh peppers and reserve.
• Cover potatoes with water and bring to a boil. Add salt to boiling water. Cook potatoes until tender, 10-12 minutes. Chop and brown bacon in a small skillet and add a tablespoon of chipotle powder and onions. Cook 5 minutes over medium heat until onions are tender. When potatoes are tender, drain and return to hot pot. Add bacon mixture and sour cream to the potatoes. Smash potatoes and season with salt, to taste.
• While potatoes are working, combine dry spice rub: chili powder, remaining chipotle powder, cumin and grill seasoning. Rub steaks liberally on both sides with the mixture. Heat a 12 to14-inch skillet screaming hot. Add 2 tablespoons of vegetable oil, 2 turns of the pan. It will smoke. Add steaks and do not turn for 6 minutes. Flip and cook another 6 minutes for medium rare, up to 10 minutes for well done. Remove skillet from flame and add bourbon. Return steaks to stove and flame the pan. When the fire goes out, transfer the meat to a large serving platter and pour pan juices over the top. Let meat rest for juices to redistribute. Return pan to heat and add remaining tablespoon vegetable oil to the skillet. Add hot and sweet peppers to the pan and saute them for 5 minutes. Season with salt and pile peppers alongside steaks.
• Remove meat from the T bones and cut into 4 portions. Top with some peppers and pile some chipotle smashers along side. Spoon drippings and juices over meat and serve.

BRAISED CHIPOTLE SWEET POTATOES

Steps:

• Arrange an oven rack in the lower third of the oven and preheat to 350 degrees F.
• Heat a large braiser or Dutch oven over medium heat. Add the cumin seeds and toast, stirring occasionally, until very fragrant, about 1 minute. Add the olive oil, carrots and onions and cook, stirring frequently, until the carrots soften and the onions start to become translucent, 3 to 4 minutes. Add the sweet potatoes and 1 teaspoon salt and toss together so that everything is coated with the oil and seeds. Cook until the sweet potatoes start to soften slightly on the edges, about 5 minutes.
• Stir in the kale and 1 teaspoon salt and let wilt slightly, another 2 minutes. While the kale is cooking, stir the orange juice, tomato paste, brown sugar and chipotle into the vegetable broth. Add the adobo sauce, if using. Pour the mixture into the pot. Stir and toss all the vegetables with the broth mixture and bring the mixture to a boil. Taste for seasoning and add more salt if desired.
• Cover with a lid and bake 30 minutes. Remove the lid, stir and bake, uncovered, until the potatoes are very tender and saucy, about 30 minutes more. Serve on a bed of brown rice if desired, topped with radish and cilantro.

CHIPOTLE MASHED SWEET POTATOES

Steps:

• Place cubed potatoes and cinnamon stick in a 5-quart pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain water and discard cinnamon stick and return to the pot.
• Add butter, crema Mexicana, chipotle, salt, and pepper to potatoes and mash with potato masher. Serve warm.

CHIPOTLE MASHED SWEET POTATOES

Steps:

• Put sweet potatoes in a saucepan; add water to cover; bring to a boil.
• Lower heat and simmer 15 minutes or until tender.
• Drain and return potatoes to pan; add in half-and-half, butter, and juice; mash to desired consistency.
• Cook 2 minutes or until thoroughly heated, stirring constantly.
• Take 2 chilies out of the can and chop them; reserve remaining chiles and sauce for something else.
• Stir chopped chilies, brown sugar, salt, and 1/2 teaspoon cinnamon into potato mixture.
• Transfer mixture to a serving bowl and sprinkle remaining cinnamon over the top.
• Serve immediately.

GRILLED CHIPOTLE SWEET POTATOES

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Cook potatoes on High heat in a microwave oven until softened slightly, about 10 minutes. Cut potatoes lengthwise into 1/2-inch thick sticks.
• Combine salt, cumin, paprika, cinnamon, chipotle powder, vinegar, and olive oil in a large container with a tight-fitting lid. Place sweet potatoes in spice mixture; cover and shake gently until well coated.
• Grill over low to medium heat, turning often and basting with any leftover sauce. Cook until sweet potatoes are fork-tender, 10 to 15 minutes.

FOIL-PACKED CHIPOTLE SWEET POTATOES

Steps:

• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350°F.
• Place potatoes in large microwaveable bowl. Add enough water to completely cover potatoes.
• Microwave on HIGH 10 min. (Note: Potatoes should not be cooked until tender.) Drain potatoes; return to bowl.
• Mix sour cream and aioli until blended. Add to potatoes; mix lightly.
• Spoon potato mixture onto large sheet of foil sprayed with cooking spray; top with cheese. Fold foil to make packet. Place on grill over unlit area; cover.
• Grill 15 min. or until potatoes are tender, monitoring for consistent grill temperature. Cut slits in foil to release steam before opening packet.

CHIPOTLE HASSELBACK SWEET POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Slice the potatoes to about three-quarters of the way through at 1cm intervals. Brush with ½ tbsp of the olive oil, place on a baking tray and bake for 35-40 mins. Meanwhile, mix together the remaining oil, the chipotle, lime zest and juice.
• Remove the potatoes from the oven and brush all over, and down into the slits, with the chipotle mixture. Return to the oven for another 15-20 mins or until cooked through. Scatter with the coriander leaves just before serving.

CHIPOTLE SHREDDED SWEET POTATOES WITH BACON

Steps:

• In a large skillet, heat oil over medium heat. Add onion and shallots; cook and stir 4-6 minutes or until softened., Transfer onion mixture to a large bowl; stir in parsley and seasonings. Add sweet potatoes and cheeses, mixing well. Fold in chopped bacon., Transfer mixture to a greased 5- or 6-qt. slow cooker. Sprinkle with paprika. Cook, covered, on low 4-5 hours or until potatoes are tender., In a small bowl, mix topping ingredients. Serve with sweet potatoes.