Creamy whipped sweet potatoes are mixed with a little brown sugar, cinnamon, and chipotle in adobo for a delicious southwest flavor your family is going to love.
Pierce the sweet potatoes with a fork and place on a rimmed baking sheet.
Bake for 45 minutes to an hour - or until done.
Remove the sweet potatoes and allow to cool enough that you can handle them.
Cut the potatoes lengthwise and scoop out the flesh into a large mixer bowl.
Add the remaining ingredients to the bowl and whip until smooth.
Sprinkle with cinnamon and serve hot with butter.
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Notes
Store leftover whipped sweet potatoes in an airtight container or covered with plastic wrap in the refrigerator for up to 4 days.You can also freeze these for up to 3 months.Tips:
If you've got a lot of potatoes to do whip them in batches. The consistency will be more even and you won't have sweet potato puree flying all over the room.
You can make these in a food processor but they will not come out as light and fluffy as with my whip method.
Make sure the sweet potatoes are fork tender and very soft before you try to use them in this recipe.
Chipotle is a great addition but you can leave it out if you'd like them just plain.
Substitute cooked carrots for half the sweet potatoes and use milk if you'd like to lighten this up.
Use 3 tablespoons of real maple syrup instead of the brown sugar.