GF Recipes, Vegan

Chili-Seasoned Mashed Pumpkin Sweet Potatoes

12 Comments 11 December 2012

Chili-Seasoned Mashed Pumpkin Sweet Potatoes

With Thanksgiving just a few weeks behind us and my work on these Vegan Pumpkin Spice Chocolate Chunk Cookies, there’s a lot of leftover pumpkin around here. Does anyone else have extra cans of pumpkin in their pantries? So last weekend I decided to sneak some pumpkin into a few of our regular dishes. The result? A delicious week ahead! Pumpkin is great in smoothies, soups, breads…and sweet potatoes!

The pumpkin taste is subtle in this creamy wonder, but the best part is the slight kick provided by the chili powder. It is definitely a hint of spice, which makes this dish family friendly, but if you’re a spice feind like me you will want to double the chili powder.

Chili-Seasoned Mashed Pumpkin Sweet Potatoes

by Heather


  • 3 sweet potatoes
  • 1/2 c. pumpkin puree
  • 1 tsp. chili powder (or more)
  • 1 tsp. sea salt


1. Bring a large pot of salted water to a boil.

2. Peel and cut sweet potatoes in half. Then quarter each half and add them to the boiling water.

3. Lower heat and simmer for 15 minutes or until the sweet potatoes can easily be pierced with a knife.

4. Drain sweet potatoes and place them in a food processor with a slotted spoon.

5. Add pumpkin, chili powder, and sea salt and puree until smooth.

6. Serve.

Yields 4 servings

Simple and simply delicious. For an extra kick, add a second teaspoon of chili powder.

Readers, dish!

  • How do you like your sweet potatoes?
  • How do you use your leftover pumpkin?
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Your Comments

12 Comments so far

  1. Sweet potatoes AND pumpkin with some spice? Brilliant. :-)


  2. hal says:

    Do you peel the sweet potatoes?

  3. This looks great. I think this would make a perfect side dish. We usually mash our sweet potatoes with 2 Tbsp of goat cheese and some green onions and salt, but I will be trying this version out next.

  4. I need to make this ASAP- I love everything pumpkin. Looks AMAZING


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A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, fitness fanatic, gluten-free foodie, high-raw vegan, and Mama Cat living in NYC. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. While I'm not 100% vegan, it's my favorite way to eat, and making and sharing raw foods makes me giddy. Living in the City has its joys and challenges, and I enjoy sharing my experiences with you.

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