Sweet Potato and Chipotle were made for each other, and that relationship is celebrated in this fun and versatile dish. It makes a great Thanksgiving side, a pub-style app for sharing, or a satisfying vegetarian lunch.
A note about the measurements in this recipe: You’ll notice a lot of “pinch of”s and “sprinkle of”s and “to taste”s, which are obviously open to interpretation. There’s no need to stress over exact measurements, a) because the size of your sweet potatoes will always be a variable, and b) because you really can’t mess this up. I encourage you to taste as you go when you mix the filling. When I say “to taste,” I mean to yours. If you like it, you’ve nailed it.
EQUIPMENT: Sheet Pan, Medium Bowl
Twice-Baked Chipotle Sweet Potatoes
August 17, 2020
: 4
: 55 min
Ingredients
- 2 Sweet Potatoes, sliced lengthwise
- approx. 1 tsp Olive Oil
- Salt and Pepper to taste
- pinch Onion Powder
- pinch Garlic Powder
- pinch Paprika
- 1/2 tsp Chipotle Peppers in Adobo, pureed
- 1 tbsp Sour Cream
- approx. 1 cup Cheddar Cheese, shredded
- 2 Scallions, chopped
- 1/2 Lime
Directions
- Step 1 Preheat your oven to 400 degrees. Rub your halved sweet potatoes all over with olive oil and season with salt and pepper (both skin and flesh sides!). Bake for approx. 40 minutes, until they are soft throughout.
- Step 2 Let the potatoes cool enough that you can handle them and carefully scoop out the flesh into a mixing bowl, leaving the skins in tact. A little “retaining wall” of flesh on the skins will help the potatoes maintain their shape. TIP: I find a butter knife allows me more control than a spoon. Just be careful not to pierce the skin on the bottom.
- Step 3 To the bowl, add the chipotle puree, sour cream, onion powder, garlic powder, paprika, salt to taste, and the juice from 1/4 of the lime. Mix to combine.
- Step 4 Carefully fill the potato skins with the potato mixture, and top with cheese. Pinch the corners a little to create a pleasing boat shape.
- Step 5 Put under the broiler for 5 minutes or so, until the cheese starts to brown (watch it closely if your broiler is anything like mine…nicely browned turns to burnt in a matter of seconds!).
- Step 6 Garnish with scallions, a sprinkle of paprika, and lime wedges.
SUB LIST
| Olive Oil | any Neutral Oil, Butter |
| Onion Powder/Garlic Powder | One or the other can be left out. Alternatively, you can use Raw or Roasted Garlic or Caramelized Onion, finely minced or blended in a food processor. |
| Paprika | Chili Powder, Ground Chipotle Peppers |
| Lime | Lemon |
