Sweet and Spicy Twice Baked Sweet Potatoes

I know I say food is delicious all the time so I really need to come up with a new superlative of deliciousness to describe this latest dish.  I think I am going with “oh-my-head-totally-fabulous” Twice Baked Sweet Potatoes!  I am not exaggerating people, this is one tasty starch dish!

The original recipe is by Bobby Flay and posted online by our friends over at the Food Network. His version was totally luscious, but was edging over the borderline from side dish to full blown dessert in its decadence.   I took the butter and cream down a notch and it was still fantastic.

When I made the recipe and re-stuffed the potato skins I had a little bit of the potato mixture left over.   I put the extra into a little individual serving dish and cooked it right along side the stuffed potatoes.  The individual portion in the dish cooked much faster and turned out great.  Next time, I think I am going to skip stuffing the potato skins and go straight for 4 individual baking dishes, because it is just easier and I have a tendency for ripping the bottom of the potato skins as I scoop out the potato meat.

One other thing to really love about this dish is it reheats so beautifully.  You can easily make twice baked sweet potatoes ahead on Sunday and serve it later in the week or even take with you for a brown-bag lunch.  I hope you give this recipe a try and let me know what you think.

Sweet and Spicy Twice Baked Sweet Potatoes

Prep time: 15 minutes  - Cook time: 1 hour 15 minutes  - Make: 4 potatoes

  • 4 large sweet potatoes, scrubbed
  • 1  cups heavy cream
  • 1 chipotle peppers in adobo, pureed or minced
  • 1 stick unsalted butter, softened
  • 1/4 cup sour cream (or creme fraiche)
  • 1/2 cup maple syrup, plus 2 tablespoons for garnish
  • Salt and freshly ground pepper
  • Nonstick cooking spray

Preheat oven to 375° F.

Prick potato skins with a fork several times then place them on a baking sheet.  Bake in the oven until soft (approximately 45 to 50 minutes).

Remove the potatoes from the oven and let rest 5 minutes. Slice potatoes in half lengthwise and carefully scoop out the meat (being careful not to damage the skin) and place it in a bowl.  Use a potato masher to smash the potatoes.

Bring the heavy cream and chipotle puree to a simmer over low heat in a small saucepan.  Simmer for 1 minutes and remover from heat.

Pour chipotle cream mixture into the bowl with the potato meat.   Add the butter, sour cream (or creme fraiche) and 1/2 cup of the maple syrup into the sweet potato mixture and stir until combined. Season with salt and pepper, to taste.

Spray the baking dish with cooking spray. Fill each of the skins with the cream mixture, place back on the baking sheet.  Bake for 25 minutes or until golden brown.  Remove the potatoes from the oven, place on a platter and drizzle the tops of each with the remaining maple syrup.

Serve and enjoy!

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