This sweet potato jalapeño mash is so delicious. Baked sweet potatoes blended with butter, cream, smoky, charred jalapeños and a touch of maple syrup.
I’ve been obsessing about this sweet potato jalapeño mash for a whole blessed week.
Last Friday, Pat and I went to a nearby restaurant with our life-long friends to celebrate my dear friend Nichole’s birthday. The restaurant is in the city’s old fire station. The menu reflects the vibe and theme of the fire hall with killer appetizers, three kinds of chili, wood-fire grilled steaks and a beer list that would make your mouth drop. While waiting for our table we had some adult beverages downstairs in their lounge/bar area, talked and I obsessed about their awesome decor. Who wouldn’t want a sheet metal wrapped coffee table or nickel (as in 5¢) floors in their house?
When we were finally seated, the main seating area smelled of wood smoke and the sun was shining right through the old fire hall garage doors… lighting up the entire place. Maybe it was my slight beer buzz I had going on, but it was pretty magical-angels-singing-moment. I ordered the fire-grilled steak with a couple of sides, one of which was their creamy sweet potatoes. They came in this little dish, piping hot and smelling amazing. I honestly did not expect the infatuation that washed over me with every single bite that entered my mouth, I was even tempted to lick the inside of the dish. However, I went the lady-like route and used my finger to wipe it clean. I can’t believe I just admitted that.
So like any food obsessed blogger I just had to make them.
This recipe is super simple, few ingredients but totally mind blowing. Seeing jalapeño in the title I totally expected spice. There is none. The seeds and ribs of the jalapeño are removed and all you have is a subtle, smoky jalapeño flavor. The rest is a golden, buttery and creamy sweet potato mash with just a touch of sweetness from maple syrup.
This sweet potato recipe is so good, I literally stood in the center of my kitchen and ate a bowl like it was ice cream. For real.
To Make This Sweet Potato Jalapeño Mash You Will Need:
- sweet potatoes
- jalapeno
- butter
- maple syrup
- heavy cream
- kosher salt
To start, I scrubbed 4 medium sweet potatoes and aligned them onto a rimmed sheet pan.
I baked them in a 375 degree oven for one hour or until a knife pierces the flesh easily meeting zero resistance.
Once the potatoes are roasted, let them cool until they are cool enough to handle. Then slice them open and peeled off their skins.
While the potatoes were roasting, I fired up my grill and charred 1 large jalapeño over medium heat until blistered and charred.
Then just throw it into a bowl, cover it tightly with plastic wrap and let it chill out for 10 minutes or so. The steam works its way under the skin separating it from the flesh of the pepper and thus, making it easy to peel. Peel, remove the seeds and ribs, then simply dice pretty small.
Throw the peeled sweet potatoes into a large bowl…
And give it a good mashing. For a smoother consistency, you could blend it in a food processor. I like it chunky {and I like not dirtying my food processor} so I opted to hand mash.
Throw in three tablespoons of salted butter…
1 tablespoon of pure maple syrup…
And pour in a 1/2 cup of heavy cream.
Stir until the cream is throughout the sweet potatoes and they’re lighter in color.
Throw in the diced jalapeño…
Season with a 1/2 teaspoon of kosher salt, stir and that is it. The cold cream will bring down the temperature of the sweet potatoes a tad, so you can heat these back up in a saucepan until hot.
It’s kind of hard making an orange mash speckled with green look good. So I didn’t even try. I just plopped it into a bowl and there it was.
Then I grabbed a spoon and went at’em.
I REALLY hope you try this sweet potato jalapeño mash. I’m bursting at the seams with adoration for this mash. It’s too simple to be so darn good! But alas it is. Now if you’ll excuse me, it’s 10:41 pm, I’m hungry and there are leftovers in the fridge calling my name.
Enjoy! And if you give this sweet potato jalapeño mash recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Sweet Potato Jalapeño Mash
Ingredients
- 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
Instructions
- 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.
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OMG…this looks amazing! And seriously delicious. I am absolutely going to have to make it! Not only does it sounds like an amazing side dish, but I am sure it’d be fantastic base for a main dish (with some sort of protein item and other goodies piled on top!). Thanks for the inspiration!
Thanks Michelle! I agree… pile grilled chicken by it, stuff it into a burrito! The sky is the limit!
I have been DYING for new ways to use sweet potato – I’m getting totally bored with plain, baked ‘taters! Love that spicy jalapeno. Pinned!
Thanks Taylor! Actually these aren’t spicy at all! But you could always leave a little of the jalapeno seeds or ribs in for a little heat 🙂
mmmm I love sweet potatoes. This looks and sounds amazing. Thanks for sharing, I can’t wait to try it!
I have no idea why, but I never would have thought to put jalapeno in mashed sweet potatoes! But the combination of spicy and sweet sounds amazing. Such a great idea Laurie! Can’t wait to try this.
Thanks Laura! I know you’ll love them! 🙂
Oooohhh. I bet those jalapeños are such a nice contrast to the sweetness of the potatoes. Yum!
I’ve been dying to try that restaurant! The Yeti Mac intrigues me. Did anyone in your party try it?
Oh helllloooooooo sweet potato mash with jalapenos. Where have you been all my life?
This was great! You’re not quite right about the Jalapeño though. That’s a medium. I’m used to getting the Hatch chilis from Lost Causes, NM. They’re large. Heh . . .
You are right that it is super simple. But what a fun treatment for a sweet potato. I have just started eating jalapeno peppers. So this recipe caught my attention. But what a change of pace for a side with side then the standard baked potato. Geez I am glad you shared.
This really does look good Laurie, I love going out to eat only to recreate some part of the meal the next day.
I saw this on facebook today and looks great, I have bookmarked this to try next week as I love jalapeno’s, would add them to just about anything if I could. Wonder if they would work in normal mash with bacon. Now you have me thinking of all the variations I could do with the jalapeno’s in a mash.
Thanks, Rachel
This has the potential to become my husband’s new favorite!
Made this for my dad and husband yesterday for Father’s Day. Was a huge hit – thanks for sharing another great recipe!
I love you! I was at the firehall last friday at a bachelorette party. I had this appitizer,and i too have been obsessing about it! Wow,I just type on sweet potatoe/jalapeño and maple syrup and you popped up! Did I say i love you? LololThank you. This is going to be at Thanksgiving dinner this year! Marilyn G
We have had this at The Fireshall twice now. So delish, I was going to try to “wing it” making my own, but glad to see someone has already perfected a copycat. 🙂
I searched for this recipe for the exact same reason….my wife and I had them at the very same restaurant and loved them. We are going to enjoy with some Shredded beef cooked in the slow cooker. Thanks for sharing the recipe!
Love this recipe. Do you think this can be made ahead and frozen?
Hi Kim! I haven’t tried it but I don’t see why you couldn’t! ❤️
I live in Fenton MI and I think you are talking about the Fenton fire hall! I was looking for this exact recipe!
You know it!! Enjoy! 🙂
Can you use half and half if you don’t have heavy cream??
Hi Hannah! I don’t see why not. Enjoy!
Sure! I don’t see why not. Enjoy!
Not to get too political 😉 but you need to mansplain convert this recipe. Men do not keep cream on hand (fresh anyways) and they don’t need extra steps. Is there really a difference between charred and a plain old jalapeno? How about we use sour cream which keeps for weeks (months?) instead of cream? And since my grandchild raises bees, can we use honey in place of tree syrup?