The Stay At Home Chef: Chipotle Twice Baked Sweet Potatoes

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Chipotle Twice Baked Sweet Potatoes



These sweet and smokey sweet potatoes are a healthy treat you can really dig in to. These make a great vegetarian dinner, an intriguing appetizer, and a tasty side dish. It's even good as leftovers! I've even created a video recipe for you to walk you through every step. Check it out for some special secrets to making this recipe as well as a great tip for what to do with the rest of the can of chipotle in adobo. 




Ready In: 1 hour, 45 minutes
Yield: 8 servings

Ingredients


4 medium-size sweet potatoes 
1 lime, juiced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chipotle chili powder 
1 whole chipotle in adobo, minced
2 cups fresh spinach
1/2 cup chopped cilantro
1 cup shredded mozzarella cheese


Instructions


1. Preheat your oven to 400 degrees. Spray a baking sheet with nonstick spray. Scrub your sweet potatoes clean and lay them on the baking sheet. Roast in the oven until soft, somewhere in the range of 1 hour. Actual baking time will depend on thickness and size of your potatoes. Start checking them after 40 minutes if they are on the small side.

2. Remove the sweet potatoes from the oven and carefully slice them in half. Scoop out the flesh and put it in a medium-sized mixing bowl. Leave a little flesh on the potato to create a wall. Set the skins aside.

3. Once the flesh has been removed, mash it all up in the mixing bowl. Add in the lime juice, minced garlic, cumin, chili powder, and minced chipotle and mix until combined. Stir in the spinach. The potatoes should still be hot enough to wilt them as they are mixed in.

4. Line the skins up on the baking sheet. Stuff them with the chipotle sweet potato mixture and top with cheese and cilantro. Put them back in the oven for about 20 minutes until cheese is bubbling and starting to brown.







***Recipe inspired by Half Baked Harvest

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37 comments:

  1. Yum two of my favourite loves in one! I am obsessed with sweet potato and chipotle chili! Can't wait to try these they look delicious!

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  2. Made these tonight, so easy and delicious! Thanks for sharing!!

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    Replies
    1. Thanks for stopping by! I'm so glad you liked them!

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  3. Anonymous7:45 PM

    These were fantastic! Thank you.

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  4. What chipotle peppers do you use? In a can with adobo sauce? Or fresh from the produce section?

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    Replies
    1. Thanks for stopping by! I use canned chipotle in adobo sauce. Fresh would work too as chipotles are just smoked jalapenos, though my grocery stores don't tend to carry them in the produce section, but rather in the international foods section. The dry version would work in this application just fine.

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  5. Beautiful pic and great recipe...can I reblog this on my blog? Full credit to you of course...
    www.fridaynightfamily.com

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  6. Love sweet potatoes, can you make these ahead of time and put in fridge to save time.

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  7. one more question if made ahead of time do think drained frozen spinach will work or stay with fresh.

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    Replies
    1. I think it would work to make them ahead and put them in the fridge. And yes, drained frozen spinach would work as long as it is well drained.

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    2. Thank you so much. Enjoy your day.

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  8. This comment has been removed by the author.

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  9. Rachel, a dear friend posted this recipe to my facebook wall because my hubby loves sweet potatoes. I made it for his dinner today, and added chopped pork roast left over from another dinner. He loved the different taste the chipolte and spices not normally used on sweet potatoes! I only needed 1 large sweet potato for his dinner. Adapted the other ingredients down to suit his likes, he likes 'zingy'! I had lemon juice on hand, that worked fine. I mixed up the mashed potato mixture early, didn't save the skin of the potato as it had several blemishes. Covered the bowl and let the mixture 'blend' flavors a couple of hours in the fridge before transferring to a small glass baking dish sprayed with pan pal. Baked up like a charm, cooked as a casserole!

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    Replies
    1. I'm so glad you and your hubby liked it! It's fun to make sweet potatoes into something so different. I personally think they are even more versatile than white potatoes. So many things you could do with them! The casserole adaptations sounds fabulous!

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  10. Anonymous7:22 PM

    What is a chipotle ?

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  11. A chipotle is a smoked jalapeno. You can find them dried, but more often in the U.S. you find them canned in adobo sauce.

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  12. Looks delicious! Must try it this weekend! My first time here! Excellent Blog site! I saw your site on FB through CherylStyle! Thanks for sharing Chef Rachel!

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  13. Looks wonderful! I would definitely skip on the rancid cooking spray though. I have a baking stone ready and willing.

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  14. This sounds fantastic! I will definitely try this out, and if successful (fingers crossed) I would love to add this to my family's Thanksgiving dinner. :)

    xx
    The Vintage Cat

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  15. Yum! I'm wondering if omitting the garlic would make a huge difference (to the negative side) in the taste. I have a food intolerance to it.

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  16. Has anyone tried these without the cheese? My family is dairy free. These are going on our Thanksgiving menu, just want to make sure they will be just as good without the mozzarella.

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    Replies
    1. I have made them without cheese and yes, they will still be good. Keep it on the menu! :)

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  17. These sound delightful! I'm going to fix them tonight! Thanks so much.

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  18. Yum !!!! This looks and sounds totally cool !!! I'm sure finding half the stuff u mentioned above is going to be literally impossible here in India

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  19. That looks so good. I wish I could reach into my computer screen and eat it! Thanks for sharing such great recipes!

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  20. Yes, definitely skip the non-stick spray. I have started using parchment paper to line baking sheets and even pans. :)

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  21. This looks interesting! I will have to try it sometime!

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  22. I can live on sweet potatoes and Mexican food. The combination of the two is always a winner at my house. Can't wait to try this!

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  23. I've never thought to put these flavors together, but can't wait to try!

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  24. Anonymous5:26 PM

    These are yams, not sweet potatoes. There is a difference, which I wish people knew. Especially those creating recipes.

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    Replies
    1. I think you have that backwards. In America the terms "Sweet Potato" and "Yam" are used interchangeably and refer to that potato looking thing with the red skin and orange flesh. Yet, you have probably seen something else in the grocery store labeled sweet potato with a light yellow skin, while your orange flesh variety is labeled yams. Guess what? Both of them are sweet potatoes! The kind of sweet potatoes you think of as yams are simply dark skinned sweet potatoes. You won't commonly come across true yams in an American grocery store. True yams have brown or black skin and the flesh is either red, purple, or off white. Crazy, huh? You thought you've been eating yams all these years!

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  25. It's look awesome. Gonna try this weekend. Thanks so much :)

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  26. Hello! I hope you're having a good week. Your sweet potato recipe looked so tasty that I’ve linked to them my latest post on BuzzFeed. I'm still waiting to see if it will be promoted, so it would be great if you could stop by and upvote it, and also share it on your social media!

    Here’s the link: http://www.buzzfeed.com/annemariewalker/16-amazingly-delicious-sweet-potato-sides-you-need-20ib5

    I loved the recipe and I hope share more of your posts in the future. Have great day! :)

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  27. Can i print this recipe?

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    Replies
    1. Yes. I recommend copying and pasting what you want to print into a word document. That way you can control how big the font size is and exactly what prints.

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