Sweet potatoes didn’t grace our Thanksgiving table growing up. I’m not really sure why, but I didn’t remember dessert-like sweet potato casserole topped with sugary marshmallows next to the buttery rolls, fragrant turkey, or green bean casserole. Mashed potatoes, yes, those were always there. Always. But sweet potatoes, not so much.
I’ve vowed to change that with my family, because sweet potatoes are awesome. It saddens me that they are really only in season for a few short weeks out of the year. But when they are filling up the stores, you can bet that they make it to our dinning room table at least once a week.
With the help of the always brilliant Alton Brown, I think I’ve found a savory sweet potato recipe. It’s not your traditional casserole filled with all things sugar. It’s a sweet and spicy kind of dish. So simple and easy, it’s almost hard to believe that it’s so flavorful.
But it is flavorful. A little bit of heat, or a lot if you like. A touch of sweetness. And so, so easy. Which is almost essential when preparing Thanksgiving dinner. Who wants one more elaborate dish to prepare?
Thank you Alton Brown for your simple genius, and the science that always seems to back it up.
Thanksgiving doesn’t stop at sweet potatoes though. Here are a few other recipes that just may show up on our Thanksgiving menu this year.
- Frozen pumpkin pie
- Easy pumpkin chiffon pie
- Cherry pie
- Citrus cranberry pie
- Dinner rolls
- Pumpkin spice latte
Ingredients
- 2 large sweet potatoes
- 2 tablespoons unsalted butter
- 1 whole chipotle pepper in adobo sauce (canned), chopped
- 1 teaspoon adobo sauce from the can of peppers
- 1/2 teaspoon sea salt
Instructions
- Bake the sweet potatoes in your favorite way. Poke them with a fork and wrap them in tin fool sprayed with nonstick spray. Cook them in the slow cooker for 4 hours on high or bake them in an oven preheated to 400 degrees for 45 minutes. They can also be baked in the microwave by poking them with a fork, placing them on a microwave-safe plate and cooking them on high for 6-8 minutes (for two potatoes).
- Scoop out the insides of the baked sweet potatoes into a medium sized bowl. Add the butter, chopped chipotle pepper, adobo sauce and salt. Using a potato masher, mash until combined. Serve hot.
- Serves 2-3. Double or triple if serving a crowd.
Recipe adapted from Alton Brown and the Food Network
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{ 5 comments… read them below or add one }
I’ve discovered that I like a good sweet potatoe frie, and upon seeing this recipe, I will have to seriously try mashing them up. Thanks for sharing!
I hope you do! Sweet potatoes are wonderful in so many ways. I have a recipe for sweet potato chips on my recipe page you might like too.
Wow! These look delicious!! Stopping by from Tasty Tuesday!
Thanks Katie! I’m glad you stopped by.
I just love that Chipotle “kick” for the Mashed Sweet Potatoes, this looks delicious! My very best wishes to you and your family for a blessed Thanksgiving. Thanks for sharing with Full Plate Thursday and hope to see you again real soon!
Miz Helen