Chipotle Twice Baked Sweet Potato’s

1 Aug

4 sweet potatoes
1 lime, juiced
2 cloves garlic, minced
1 tsp cumin
1 tsp chipotle chili powder
1 whole chipotle, minced
2 cups spinach
1/2 cup chopped cilantro
2 cups shredded mozzarella cheese

1. 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.

2. 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.

3. 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.

4. Line the skins up on the baking tray. 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.

I made mine without the cheese (ya I know health nut idiot) and didn’t put the mix back in the shells just served as a mash. Also the garlic and pepper I minced and baked them in a small ceramic dish beside the sweet potatoes for 30 minutes then put everything in the KitchenAid and mixed it all up. Served in individual 1 cup portions. ( Was VERY yummy and healthy to boot!!!! )


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