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
Ingredients
  • 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

Directions
  1. 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.
  2. 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.
  3. Fill each potato with the mixture with a spoon, or for a fancier presentation, use a pastry bag with a star tip.
  4. Bake in oven at 350 degrees for 10-15 minutes or until tops browned and potatoes warmed through.





Comments

Popular posts from this blog

Mom's Bun Bo Hue Chay (Vietnamese vegetarian spicy "beef" noodle soup)

Banh Bot Chien, Vietnamese Fried Rice Flour Cake with Eggs

2018 Austin Best Eats: Vietnamese Restaurants around Austin