1-First, peel and cube the 4-5 large sweet potatoes into 2-inch chunks, then rinse them under cold water. Place them in a large pot, cover with water, and bring to a boil over medium-high heat until they’re fork-tender, which takes about 20 minutes.

2-Once done, drain the water and keep the potatoes in the pot. Add 3 tablespoons of the unsalted butter, the finely chopped 1-2 chipotle peppers, and 3 teaspoons of adobo sauce. Use a potato masher to blend everything until smooth.

3-Season with kosher salt and pepper to taste, and tweak the heat by adding more adobo sauce or chipotle if you want it spicier. Finally, drizzle the remaining 2 tablespoons of melted butter over the top before serving. This method ensures a creamy result, and for extra smoothness, try using a potato ricer as suggested in the tips.