Tuesday, May 18, 2010

Twice-Baked Chipotle Sweet Potatoes

Ah, the sweet potato. That powerhouse of fiber, vitamins and minerals that makes my taste buds tingle with anticipation. Unless of course you top it with something sweet (then my taste buds curl up inside themselves and pout.) It's time to put away the bags of marshmallows, brown sugar and butter folks, and serve up the sweet potato in a more savory manner. These twice-baked sweet potatoes are just what the doctor ordered, literally. Not only are they filled with flavor, their antioxidant and anti-inflammatory properties as well as their ability to help maintain stable blood sugar levels make them one of the healthiest foods available today. Enjoy!

Twice-Baked Chipotle Sweet Potatoes

4 medium sweet potatoes, scrubbed well
canola oil
2 oz grated smoked mozzarella cheese
1 TBSP chipotle in adobo puree (see NOTE below) may use less depending on your love of heat
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp oregano
1 tsp cumin
1/4 cup heavy cream, half & half or milk
salt and pepper
1/2 cup shredded monterey jack cheese
4 slices bacon, cooked crisp and crumbled
smoked paprika
green onions or chives

Preheat oven to 375 degrees. Line sheet pan with aluminum foil. Using fork, poke holes in sweet potatoes to allow steam to escape while baking. Rub each potato with a little bit of canola oil and place on prepared baking sheet. Baked for one hour (or more, depending on the size of your potatoes) until potatoes are fork tender when pierced. Remove from oven and let cool for a few minutes.

Slice a small strip off of the top of the sweet potato and discard. Scoop out the flesh of the potato, being careful not to tear through skin. Place sweet potato pulp in food processor. Add the smoked mozzarella, the chipotle in adobo sauce, onion powder, garlic powder, oregano and cumin. Pulse to combine and puree sweet potatoes. Drizzle in the heavy cream and pulse until potatoes are the desired creamy consistency. Taste and season with salt and pepper.

Stuff sweet potato shells with pureed sweet potatoes. Top with monterey jack cheese and return potatoes to oven. Bake for an additional 15 minutes or until heated through and cheese has melted. Remove from oven and garnish with a dusting of smoked paprika, crumbled bacon and green onions or chives.

*NOTE* .When I open a can of chipotle peppers in adobo sauce, I puree them in the food processor and then freeze them in an ice cube tray. When frozen, I remove them and place them in a baggie and keep them in the freezer. Each cube contains approximately one tablespoon of chipotle in adobo puree.

23 comments:

Pam said...

I can not begin to thank you enough for this! It is genius! I also like my sweet potatoes done savory, but have never thought to do a twice baked sweet potato. You are clearly the better woman.

Lyndsey said...

I know you are like I am when it comes to not liking savory foods done sweet! Love this recipe. I could never figure out why they need to add sweet to squash, carrots, or other veggies that are already plenty sweet!!

Sherylyn said...

I could never figure out adding sweet to sweet either. This looks absolutely delicious! Makes me want to give chipotle another shot.

June said...

Wow Mags. These sweet pots have all the spices we love and then some. Can't wait to give them a try. Thanks - you're the best!

All Our Fingers in the Pie said...

This looks amazing. It is a meal unto itself. I wonder if I could get my new friends to like this.

Julie said...

This looks so delicious. I love sweet potatoes. Can't wait to try these!!!

Leslie said...

Be still my heart! I love sweet potatoes and this is a great recipe!

Lynda said...

Oh my, I love sweet potatoes, so I'll have to try this. Thanks!

Katrina said...

Sounds de-lish! I love sweet potatoes!

Cherine said...

Looks YUMMY!!

tasteofbeirut said...

Mags
I love your potatoes, especially with that tablespoon of chipotle, I would try a bit more and I am in hog heaven.

Jen @ My Kitchen Addiction said...

Yum... This made my day! I love sweet potatoes but I'm not a fan of the marshmallows and caramel on top. I have a few in my pantry right now, so I think I know what will be on the menu today!

Moogie said...

Mags, you got a winner with this one. And the photo looks super!

Debbie said...

I think they look delicious!

Maria said...

Great photo and meal! I love sweet potatoes!

Cathy - wheresmydamnanswer said...

Looks amazing - You have combined 2 of my favorites!! I have a lone sweet potatoe sitting on the counter and now I know what to do with it!

Houston DWI Attorney said...

This looks great. Thanks for sharing your creations.

stephchows said...

I'm totally with you! keep the sweets off my sweet potato!

Nanan said...

I want one - for lunch!

msmeanie said...

Oooh. A savory sweet potato dish sounds sooo good. Love the idea!

Deb I said...

I bought sweet potatoes to make your muffins again, however, Chuckie saw this recipe and now I've switched gears and will make the twice baked potatoes instead. Thanks Marge!!

Kevin said...

These sound so tasty and good! The sweet potato would go really well with the spicy heat!

Beth said...

Thanks for the excellent idea of freezing the chipotle peppers in adobo! I used to make homemade pesto and do the same thing, but it never occured to me to do it with the chipotles. Recently made chipotle mayo with it - http://notarealhousewife.blogspot.com/2010/06/guacamole-burger-with-chipotle-mayo.html