Smoky Sweet Potato Mashed Potato Bake

Vegetarian
Gluten Free
Health score
7%
Smoky Sweet Potato Mashed Potato Bake
50 min.
8
279kcal

Suggestions


Looking for a unique and flavorful side dish to elevate your meal? Our Smoky Sweet Potato Mashed Potato Bake is the perfect choice! This vegetarian and gluten-free dish combines the comforting creaminess of traditional mashed potatoes with the natural sweetness of baked sweet potatoes, all enhanced by the smoky kick from chipotle peppers. It's an unexpected twist that will leave your taste buds dancing.

With just 50 minutes of preparation time, this recipe is not only easy to make but also serves up to 8 people, making it ideal for family gatherings or dinner parties. At just 279 calories per serving, you can indulge without the guilt. The combination of warm buttermilk and melted butter gives these mashed potatoes a rich, velvety texture that pairs beautifully with any main dish. Whether you're serving it alongside roasted vegetables, grilled meats, or as part of a festive holiday spread, this dish will definitely steal the spotlight.

So, roll up your sleeves and get ready to treat your friends and family to a side dish that transcends the ordinary. The Smoky Sweet Potato Mashed Potato Bake is easy to prepare, satisfying, and sure to impress everyone at the table. Join us in creating a memorable culinary experience!

Ingredients

  • pounds baking potatoes 
  • 0.3 cup butter melted
  • 1.3 cups buttermilk 
  • 1.5 tablespoons chipotles in adobo canned chopped
  • 0.5 cup milk 
  • 0.5 teaspoon pepper 
  • teaspoon salt 
  • teaspoons salt 
  • cup sweet potatoes and into mashed

Equipment

  • oven
  • ramekin
  • baking pan
  • potato masher
  • dutch oven

Directions

  1. Peel baking potatoes; cut into 2-inch pieces. Bring potatoes, 2 tsp. salt, and water to cover to a boil in a large Dutch oven over medium-high heat; boil 20 minutes or until tender.
  2. Drain. Return potatoes to Dutch oven, reduce heat to low, and cook, stirring occasionally, 3 to 5 minutes or until potatoes are dry.
  3. Mash potatoes with a potato masher to desired consistency. Stir in warm buttermilk, warm milk, melted butter, pepper, and 1 tsp. salt, stirring just until blended.
  4. Stir in sweet potatoes and chopped chipotle peppers, and spoon the mixture into a lightly greased 2 1/2-qt. baking dish or 8 (10-oz.) ramekins.
  5. Bake at 350 for 35 minutes.

Nutrition Facts

Calories279kcal
Protein9.63%
Fat24.13%
Carbs66.24%

Properties

Glycemic Index
36.72
Glycemic Load
34.74
Inflammation Score
-9
Nutrition Score
14.312608438989%

Nutrients percent of daily need

Calories:278.92kcal
13.95%
Fat:7.68g
11.81%
Saturated Fat:4.71g
29.41%
Carbohydrates:47.42g
15.81%
Net Carbohydrates:43.66g
15.88%
Sugar:4.86g
5.4%
Cholesterol:21.21mg
7.07%
Sodium:983.37mg
42.76%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.89g
13.78%
Vitamin A:2625.53IU
52.51%
Vitamin B6:0.84mg
42.03%
Potassium:1078.81mg
30.82%
Manganese:0.42mg
20.96%
Phosphorus:181.73mg
18.17%
Vitamin C:13.33mg
16.15%
Magnesium:62.28mg
15.57%
Vitamin B1:0.23mg
15.04%
Fiber:3.76g
15.04%
Copper:0.27mg
13.53%
Vitamin B3:2.49mg
12.47%
Iron:2.15mg
11.95%
Vitamin B5:1.02mg
10.25%
Vitamin B2:0.17mg
10.19%
Calcium:99.15mg
9.91%
Folate:35.69µg
8.92%
Zinc:0.92mg
6.15%
Vitamin K:5.24µg
4.99%
Vitamin B12:0.27µg
4.45%
Vitamin D:0.66µg
4.37%
Selenium:2.76µg
3.95%
Vitamin E:0.27mg
1.77%
Source:My Recipes