Twice Roasted Sweet Potatoes with Chipotle
Created by Galley_Wench on November 16, 2011
- Servings: 6
- Prep Time: 15m
- Cook Time: 75m
- Recipe #2657
Ingredients
- 3 medium sweet potatoes unpeeled (about 2 pounds)
- 2 tablespoon butter, softened
- 1/2 tablespoon finely chopped chipotle chilies (canned in adobo sauce)
- 1/2 teaspoon adobo sauce
- 1/4 teaspoon salt
- 2 green onions
How to Make
-
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.
Nutritional Facts
- 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