Place cubed sweet potatoes into a large pot. Fill with enough water to cover the potatoes by 1-inch. Bring to a boil and cook for about 20 minutes, until fork-tender. Drain the potatoes and return them to the pot.

Off heat, add the butter, chipotle pepper, and salt. Using a potato masher or electric hand mixer on low speed, mash or blend to your desired consistency.

1 teaspoon at a time, stir in the adobo sauce, adjusting the amount to suit your heat preference. (For a milder chipotle-infused dish, this step can be omitted.)

Adjust seasoning to taste and serve hot.