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Chipotle Shredded Sweet Potatoes with Bacon

I crave a little heat with my sweet spuds, so I mix in chipotle peppers. The smoky flavor blends perfectly with this creamy, cheesy side dish. —Kathi Jones-DelMonte, Rochester, New York
  • Total Time
    Prep: 30 min. Cook: 4 hours
  • Makes
    10 servings


  • 2 tablespoons olive oil
  • 1 large sweet onion, finely chopped
  • 2 shallots, finely chopped
  • 1/4 cup minced fresh parsley
  • 2 teaspoons ground chipotle pepper
  • 1 teaspoon coarsely ground pepper
  • 1/2 teaspoon kosher salt
  • 3 pounds sweet potatoes (about 4 large), peeled and shredded
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups shredded Manchego or Monterey Jack cheese
  • 2 cups shredded Muenster cheese
  • 1 package (16 ounces) applewood smoked bacon, cooked and chopped
  • 1/2 teaspoon paprika
  • 1 cup sour cream
  • 2 tablespoons maple syrup
  • 1/4 teaspoon ground chipotle pepper


  • In a large skillet, heat oil over medium heat. Add onion and shallots; cook and stir 4-6 minutes or until softened.
  • Transfer onion mixture to a large bowl; stir in parsley and seasonings. Add sweet potatoes and cheeses, mixing well. Fold in chopped bacon.
  • Transfer mixture to a greased 5- or 6-qt. slow cooker. Sprinkle with paprika. Cook, covered, on low 4-5 hours or until potatoes are tender.
  • In a small bowl, mix topping ingredients. Serve with sweet potatoes.
Nutrition Facts
3/4 cup: 491 calories, 28g fat (14g saturated fat), 64mg cholesterol, 708mg sodium, 42g carbohydrate (19g sugars, 5g fiber), 20g protein.

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