These sweet and smokey sweet potatoes are a healthy treat you can really dig in to. I’ve been making them for years and they quickly became one of my all time most popular recipes on the blog. I understand why! These make a great vegetarian dinner, an intriguing appetizer, and a tasty side dish. It’s even good as leftovers! These sweet potatoes are something totally different than what you are used to and can really jazz up this orange potato.
Fun fact: what’s the difference between a sweet potato and a yam? Well, odds are you’ve never actually eaten a yam! Real yams are found in Asia and Africa and have purple, red, or white flesh and a dark black or brown skin. Those red skinned, orange flesh “yams” you buy at the grocery store are actually sweet potatoes. Yes, I realize that they are usually labeled as yams, but it’s simply not so. That other thing in the store that looks more like a potato that’s labeled as a sweet potato? Why yes, it’s a sweet potato too! It is simply a different variety, much like how you can by a russet potato or red potatoes. This recipe can be made with either variety of sweet potatoes, but I prefer the orange flesh sweet potato myself.
Watch the video recipe where I 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.
Chipotle Twice Baked Sweet Potatoes
- 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
- ½ cup chopped cilantro
- 1 cup shredded mozzarella cheese
- 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.
- 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.
- 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.
- 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.
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