Twice Roasted Sweet Potatoes with Chipotle
Recipe: #2657
November 16, 2011
Categories: Side Dishes, Potatoes, Sweet Potato/Yam, Christmas, Thanksgiving, Oven Bake, Vegetarian, more
"This is an updated version of a Cooking Light recipe from several years ago."
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
You'll Also Love
