Twice Roasted Sweet Potatoes with Chipotle

6
Servings
15m
Prep Time
75m
Cook Time
1h 30m
Ready In


"This is an updated version of a Cooking Light recipe from several years ago."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (149.4 g)
  • Calories 130.8
  • Total Fat - 4.8 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 0 mg
  • Sodium - 50.2 mg
  • Total Carbohydrate - 20.4 g
  • Dietary Fiber - 2.4 g
  • Sugars - 3 g
  • Protein - 2.5 g
  • Calcium - 19.3 mg
  • Iron - 0.9 mg
  • Vitamin C - 12.3 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 400 degrees F.

Step 2

Pierce potatoes with a fork and place on a baking sheet. Bake at 400 degrees for 75 minutes or until done. Cool slightly.

Step 3

Cut each potato in half lengthwise. Scoop out the pulp leaving a 1/2 inch thick shell.

Step 4

Combine potato pulp, butter, chilies, adobo and salt in a food processor. Finely chop the white part of the green onions and add to the pulp mixture (reserve the green tops for garnish). Pulse mixture to combine.

Step 5

Spoon potatoe mixture into shells and bake on baking sheet for 10 minutes at 400 degrees F.

Step 6

Thinly slice the green tops of the green onions and garnish before serving.

Tips & Variations


No special items needed.

Related

MsPia

I love simple recipes with a twist. Very tasty!

review by:
(4 Jul 2014)