Twice-Baked Chipotle Sweet Potatoes
4 medium sweet potatoes, scrubbed well
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
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.