Twice-Roasted Sweet Potatoes with Chipotle

Photo: Charles Masters
Look for similar-sized sweet potatoes so they'll cook at an even rate. To make ahead, stuff the potato halves, cover, and refrigerate up to one day. Set out at room temperature as the oven preheats to take the chill off.

Yield:

Serves 12 (serving size: 1 potato half)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 1 Hour, 45 Minutes

Nutritional Information

Calories 116
Fat 4.1 g
Satfat 2.5 g
Monofat 1.1 g
Polyfat 0.2 g
Protein 1.5 g
Carbohydrate 18.8 g
Fiber 2.8 g
Cholesterol 10 mg
Iron 0.8 mg
Sodium 253 mg
Calcium 32 mg

Ingredients

6 medium sweet potatoes, unpeeled (about 3 1/2 pounds)
1/4 cup butter, softened
1 tablespoon finely chopped chipotle chiles, canned in adobo sauce
1 teaspoon adobo sauce
1/2 teaspoon salt
3 green onions

Preparation

1. Preheat oven to 400°.

2. Pierce potatoes with a fork; place on a baking sheet. Bake at 400° for 1 hour and 15 minutes or until done. Cool slightly. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, butter, chiles, adobo, and salt in a food processor. Finely chop white bottom part of onions; add to pulp mixture. (Reserve green onion tops.) Pulse mixture 5 times to combine.

3. Arrange potato shells on baking sheet. Spoon potato mixture into shells. Bake at 400° for 10 minutes or until hot. Thinly slice green top part of onions, and sprinkle over potatoes.

Note:

Ruth Cousineau,

November 2011