Smoky Roasted Sweet Potatoes With Chipotle Mayo Recipe

I’m sharing my Charred Sweet Potatoes recipe and the tiny unexpected ingredient I’ve kept to myself until now.

I never thought sweet potatoes could act like a main attraction until I paired them with chipotle peppers in adobo. The skin crisps and the flesh turns almost creamy while that smoky, spicy punch from chipotle peppers in adobo makes you sit up.

This is not your grandma’s side dish, its more like Chipotle Sides that quietly steals the meal. I kept expecting it to be too bold but it somehow balances, leaving you wanting another forkful.

If you like things with a bit of smoke and a little mischief, try it once and youll be hooked.

Ingredients

• Sweet potatoes: packed with fiber vitamin A and carbs, naturally sweet, filling and hearty.
• Olive oil: healthy monounsaturated fats, helps roast evenly, adds richness and slight peppery note.
• Smoked paprika: gives smoky depth, low calories, boosts flavor without salt, makes dish warm.
• Chipotle in adobo: smoky, spicy, umami rich peppers; tiny amounts add big heat.
• Mayonnaise: creamy fat base, high in calories, it mellows heat and carries flavors smoothly.
• Lime juice: bright acidic pop, cuts richness, adds fresh tang and slight sour balance.
• Cilantro: fresh herb, citrusy edge, brightens dish, makes it feel lighter and fresher.
• Cumin and garlic powder: earthy savory notes that deepen flavor without extra salt.

Ingredient Quantities

• 2 pounds sweet potatoes, scrubbed and cut into 1-inch chunks
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika (or more if you like it smokey)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper optional
• 1/2 cup mayonnaise
• 2 chipotle peppers in adobo, finely chopped plus 1 tablespoon adobo sauce if desired
• 1 tablespoon fresh lime juice
• 1 small garlic clove, minced or 1/4 teaspoon garlic powder
• 1 teaspoon honey or maple syrup optional
• 2 tablespoons fresh cilantro, chopped for garnish
• lime wedges for serving

How to Make this

1. Preheat oven to 425F (220C). Line a rimmed baking sheet with parchment or foil and set aside. Pat 2 pounds scrubbed sweet potatoes cut into 1-inch chunks dry so the oil sticks.

2. In a large bowl toss the sweet potato chunks with 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon cayenne if you want heat. Make sure each piece is evenly coated, dont pile them up.

3. Spread the potatoes in a single layer on the sheet leaving space between pieces so they roast instead of steam. Roast on the middle rack for 25 to 35 minutes, flipping once halfway through (about 15 to 20 minutes) until edges are caramelized and centers are tender.

4. For extra crispiness you can raise oven to 450F for the last 5 to 8 minutes or pop the pan under the broiler for 1 to 2 minutes but watch closely so they dont burn.

5. While the potatoes roast make the chipotle mayo: in a bowl combine 1/2 cup mayonnaise, 2 finely chopped chipotle peppers in adobo plus 1 tablespoon adobo sauce if you want more smokiness, 1 tablespoon fresh lime juice, 1 small minced garlic clove (or 1/4 teaspoon garlic powder), and 1 teaspoon honey or maple syrup if you’d like a touch of sweetness. Whisk until smooth.

6. Taste the mayo and adjust seasoning: add more adobo for heat, more lime for brightness, or a pinch of salt. If you want the sauce ultra smooth pulse briefly in a blender or use an immersion blender.

7. When sweet potatoes are done toss them lightly on the sheet or in the bowl to redistribute any caramelized bits, then transfer to a serving platter. Sprinkle with 2 tablespoons chopped fresh cilantro.

8. Serve warm with the chipotle mayo on the side or drizzled on top, and lime wedges for squeezing over just before eating. Enjoy the sweet smoky contrast.

Equipment Needed

1. Rimmed baking sheet, lined with parchment or foil
2. Large mixing bowl
3. Chef’s knife
4. Cutting board
5. Measuring spoons and a measuring cup
6. Wooden spoon or silicone spatula for tossing
7. Tongs or a metal spatula to flip the potatoes
8. Small bowl and a whisk or fork for the chipotle mayo
9. Blender or immersion blender (optional, for extra smooth mayo)
10. Oven mitts or a thick kitchen towel

FAQ

Smoky Roasted Sweet Potatoes With Chipotle Mayo Recipe Substitutions and Variations

• Sweet potatoes: swap with butternut squash (same weight, roast time about the same) or Yukon Gold potatoes (cut a bit smaller and roast a little longer till tender). youll get a similar sweet, creamy texture.
• Mayonnaise (for the chipotle mayo): use full‑fat Greek yogurt or sour cream for a tangier, lighter sauce, same volume. If you miss the richness, stir in 1 teaspoon olive oil or a touch of honey.
• Chipotle peppers in adobo: use 1 teaspoon chipotle powder plus 1 teaspoon tomato paste or a splash of ketchup to replace the smoky heat, or finely chop a smoked jalapeño if you have one. Start conservatively, its spicy.
• Smoked paprika: substitute with regular paprika plus 1/8 teaspoon liquid smoke, or use ancho chili powder for a milder, slightly fruity smokiness. Adjust to taste.

Pro Tips

1) For extra crunch toss the potato chunks in a tablespoon of cornstarch or potato starch before you add oil. Pat them really dry first, heat the baking sheet or a cast iron skillet in the oven, then spread the pieces out so they hit hot metal and start to sear. It makes the edges caramelize way better, you’ll notice it right away.

2) Do not overcrowd the pan. If pieces are touching they steam not roast, so use two pans or roast in batches. Flip once only, later flips just stop browning and they get soggy.

3) Make the chipotle mayo ahead and chill it at least 30 minutes so the flavors calm down and marry. If it seems too thick stir in a little lime juice or water, taste for salt and sweet, and scrape out seeds if you want it milder.

4) Cut the pieces the same size and let roasted sweet potatoes rest a few minutes off the heat before serving so they firm up a bit. If you want more char, finish under the broiler for just a minute or two but keep an eye on them, they go from perfect to burned fast.