Chipotle sweet potato mash is the perfect side dish for your holiday meal!
We’ve dabbled in sweet potato mashes quite a lot around here. Sweet potatoes are amazing. They are so versatile. They can be sweet, savory and even spicy! This is exactly what we did for this recipe. We combined all three elements! I like your traditional sweet potato casserole served at Thanksgiving with all the goodies layered on top: brown sugar, maple syrup, and marshmallows; but I wanted something different to serve this year. A couple of months ago we made a creamy sweet potato mash via our Chopped-themed date night. It was delicious. This is a play off of that recipe, except it’s slightly spicier, a little less sweet, and a lot more savory. If you like some heat and an incredible amount of flavor, this recipe is for you. It has an extra special crumble topping and an extra, extra special beer pairing. Can we all say … Yum? Yum.
Weather: It’s absolutely beautiful out today. Right around 60 degrees, it is the perfect Fall day. This is great, since I feel like Autumn has been almost been nonexistent this year. It has me craving more sweet potato mash =). Sweet potato mash = Autumn…let’s be honest.
What am I doing: Well so far today, I have cleaned the house, cooked away my life and pickled some zucchini. It’s been fun-filled. For real. Now I need a nap.
Recipe Fun Facts:
I’m not going to lie, there is some serious heat in these potatoes. This can be toned down. You can decrease each type of pepper and eliminate the jalapeno completely if you wish. I would not suggest eliminating the chipotles since this ingredient makes up a big part of the recipe, but you can certainly decrease the amount by 1 or 2. This recipe can also quickly become vegetarian by eliminating the bacon.
Other than that, the recipe is pretty straight forward, and extremely easy. Also, don’t let the cookies scare you! They play a very important role in this recipe!
It’s been a long week already and it’s only Tuesday, but we will get there! Have a great night eveyone!
- 4 large sweet potatoes peeled and diced
- 5 strips of bacon diced
- 2 jalapeños stems and seeds removed, finely diced
- 3 chipotle peppers in adobo sauce finely diced
- 1/4 cup half and half
- 4 tbsp unsalted butter cubed
- green onions garnish
- 12 vanilla cookie wafers
- 1/2 cup panko bread crumbs
- 1/4 cup chopped walnuts
- 2 tbsp unsalted butter melted
- Preheat your oven to 375 degrees F.
- Place the cubed potatoes in a large saucepan and fill with just enough water that it covers the potatoes. Add a 1/2 teaspoon of salt and heat over medium-high heat. Boil the potatoes for 20-25 minutes, or until they are tender. Strain through a colander and set aside.
- While your potatoes are boiling, add the bacon to a non-stick saute pan over medium heat. Cook the bacon until crisp then transfer it to a paper-towel lined plate. Leaving the bacon grease in the pan and the stovetop set to medium heat, add the diced jalapeño and chipotle peppers. Cook for 2-3 minutes or until slightly tender. Remove from heat and set aside.
- To a bowl, add the sweet potatoes, half and half and 4 tablespoons of butter. Using a hand mixer, blend the ingredients together until they are mashed and creamy. Season with salt and pepper and fold in the bacon and jalapeño/chipotle mixture. Once combined, pour the potatoes into an oven safe baking dish (9x13 inch casserole dish). Set aside.
- In the bowl of your food processor, add the vanilla wafer cookies. Pulse 5-6 times and transfer to a large bowl. Add the panko and walnuts and stir to combine. Gently drizzle in the butter and fold again to combine. Spoon the crumble on top of the potatoes and place in the oven. Bake for 20-25 minutes or until the top is golden brown. If you find that the potatoes aren''t brown enough for your liking, place under the broiler set to low for 3-4 minutes until it reaches the level of brown you want.
- Top with green onions and serve immediately. Enjoy!