Twice-Baked Chipotle Sweet Potatoes
If you're bored with sweet potatoes topped with marshmallows, here's an interesting twist on the classic sweet potato side dish for Thanksgiving. I personally like sweet potatoes that are seasoned more on the salty side; so you get that sweet and salty combo. Like sweet potato fries, I feel there's no need to add cinnamon or sugar or marshmallows. So when I came across this recipe 5 years ago, I knew I had to try it. It's been very yummy and I've brought it to my family's Thanksgiving twice now.
I came across this recipe of all places in the Bryan, TX electric's quarterly mailer, the "Texas Co-Op Power" November 2010 edition.
Twice-Baked Chipotle Sweet Potaotes
- 6 medium sweet potatoes (try picking rounder shaped sweet potatoes of similar sizes)
- olive oil
- 8 oz. goat cheese, softened (cream cheese may be substituted)
- 1 tsp. salt
- 1 tsp. chili powder
- 1/2 c. cilantro, minced
- 2 tbs. butter, softened
- 1 chipotle pepper from can, minced
- 1/4 c. adobe sauce from canned chipotle
- Scrub sweet potatoes and dry thoroughly. Rub skins with olive oil. Wrap individually and bake in preheated oven at 350 degrees for 1 hour or until soft. Allow to cool before handling.
- Mix rest of ingredients in large mixing bowl. Cut potatoes in half and carefully remove inner flesh, reserving about 1/4" border from the skins. The skin is much more delicate than a regular potato, so be careful not to tear the skin! Using a masher or mixer, combine the goat cheese and sweet potatoes.
- Fill each potato with the mixture with a spoon, or for a fancier presentation, use a pastry bag with a star tip.
- Bake in oven at 350 degrees for 10-15 minutes or until tops browned and potatoes warmed through.