Twice-Roasted Sweet Potatoes with Chipotle

5 Reviews
ADD YOUR REVIEW
Photo: Charles Masters
Hands-on Time
20 Mins
Total Time
1 Hour 45 Mins
Yield
Serves 12 (serving size: 1 potato half)
By Ruth Cousineau
November 2011
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

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Ratings & Reviews

Steph777's Review

brendaprowse
March 25, 2013
This recipe is delicious! Very easy to make. I didn't use the skins as pictured, but made a mash. I've also used this recipe as a topping on a ground beef mexican inspired casserole and my husband loved it (he normally doesn't "like" sweet potatoes). Great recipe!

Keiko123's Review

johnsonamj
March 03, 2012
Fabulous. I made one major "goof" that still made it a winner. I baked the sweet potatoes too long and the skins literally slipped and ripped off. I tossed the skins and just mashed the sweet potatoes with the exact ingredients as the main recipe and baked it in a lightly sprayed baking dish and baked for 10 minutes. Either way,the flavor is fabulous and in the future I will definately make it the "correct" way and not cook the potatoes too long.Generally I don't think it's fair to rate a recipe unless you make it "as is, exactly" but this goof was worth passing along.

brendaprowse's Review

wonderwab
January 02, 2012
I crave these sweet potaoes.! There is no way that you can only eat one half of one. Make plenty. Guests at Thanksgiving dinner clamored for more. I loved that I could make them the day ahead and pop into the oven on the holiday. What a wonderful change from the usual oversweet candied potatoe dishes covered with marshmallows.This recipe has some kick to it. Even so my 85 year old mom didn't find them too spicy. Use the deep orange colored sweet potatoes which contrast so well with the green onions sprinkled over.

johnsonamj's Review

Keiko123
November 13, 2011
N/A

wonderwab's Review

Steph777
November 06, 2011
Very easy to put together. I baked and stuffed the sweet potatoes the night before, then re-warmed the next night, as suggested. Putting these together doesn't take a lot of time or effort, it just takes time for the potatoes to bake