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Sweet Potato Jalapeño Mash

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Baked sweet potatoes are blended with butter, cream, smoky, charred jalapeños and a touch of maple syrup.
Course Side Dishes
Cuisine American
Keyword butter, cream, jalapenos, kosher salt, maple syrup, potatoes, sides, sweet potatoes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 6 servings
Calories 258
Author Laurie McNamara


  • 4 medium sweet potatoes scrubbed
  • 1 large jalapeño
  • 3 tablespoons salted butter
  • 1 tablespoon pure maple syrup
  • 1/2 cup heavy cream
  • 1/2 teaspoon kosher salt


  • Preheat your oven to 375°, and bake the sweet potatoes until they can be easily pierced by a knife. Let them cool slightly so they're safe to handle and peel the skins off and discard.
  • While the sweet potatoes bake. Char the jalapeño on the grill or open flame of a gas stove until blistered and charred. Pop the pepper into a bowl and cover tightly with plastic wrap for 10 or so minutes. Peel the skin off of the jalapeño, remove the ribs and seeds and dice small.
  • In a large bowl add in the peeled sweet potatoes and mash. Add in the three tablespoons of butter, 1 tablespoon of maple syrup and the 1/2 teaspoon of kosher salt. Mash until desired texture is achieved. Add in the cream and using a rubber spatula, slowly blend until incorporated. Add in the diced jalapeño, stir.
  • Add to a saucepan to heat until piping hot and serve.


Calories: 258kcal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 335mg | Potassium: 538mg | Fiber: 5g | Sugar: 8g | Vitamin A: 21867IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 1mg