Dinner the other night was my basic roast chicken, sauteed spinach and SWEET POTATO. Sweet potatoes are naturally sweet. Adding brown sugar or maple syrup and then marshmallows on top of it is uhhhh...not my favorite. I like taking something that is perfectly sweet and turning it into something HOT and SPICY!
Twice-Baked Sweet Potatoes with Chipotle Chili
4 small sweet potatoes of similar size, scrubbed
1 to 2 tsp. olive oil
1/4 cup sour cream; more for serving
1/2 to 1 chipotle chile in adobo, minced to a paste
2 TBSP. unsalted butter, softened
1 tsp. kosher salt
1 lime cut into quarters
Heat the oven to 425~. Put the potatoes on a foil-lined baking sheet and rub them with olive oil. Cook until tender, about 50 to 55 minutes. Set on a rack to cool but leave the oven on.
When the potatoes are cool enough to handle, slice off about the top one-quarter (lengthwise) of each potato to expose the interior. Scoop out the flesh of each potato and put in a medium bowl. Leave about 1/4 inch of sweet potato attached to the skin to help retain its structure.
Mash the sweet potato flesh, sour cream, chili paste, butter and salt until smooth. Taste to see if you want more heat. Add more chipotle paste if desired. Mound the mixture into the potato skins and set them in a baking pan. Bake the stuffed potatoes at 425~ until hot, 20 to 25 minutes. Serve with lime wedges and more sour cream.
Be sure to squeeze the lime juice on this. It really makes these extra good.