Cheesy Chipotle Lime Twice Baked Sweet Potatoes are sweet, smoky and a little spicy. They’re an excellent side dish or even a vegetarian main dish!
I’m giving you a break from the salads this week, but they’ll be back next week whether you like it or not. Hopefully you’ve been liking them, I’m particularly fond of this California Cobb Salad I shared last week. Today I’m sharing these spicy, sweet Cheesy Chipotle Lime Twice Baked Sweet Potatoes.
It’s been years since I made a twice baked potato recipe. Sometimes I feel like they’re a little cumbersome to make, but they are by far my favorite way to eat potatoes. When I say cumbersome I don’t mean difficult, just more time consuming then roasting, boiling or mashing. That double bake though is worth the extra 15 minutes.
This particular version is the perfect combination of spicy, sweet and smokey flavors. The amount of spiciness can easily be adjusted to your taste by adding as much or little of the chipotles in adobo as you like. I’m somewhere in the middle when it comes to chipotles. I love that spicy smoky kick, but I also want to taste everything else. I went with using one chipotle and a tablespoon of the adobo sauce for this recipe.
Along with the smoky flavor of the chipotle, there’s also a fresh zippiness from the lime zest and juice that helps balance out the spice. To give the filling a creamy consistency I mixed in plain Greek yogurt. You can use sour cream if you prefer, but Greek yogurt is something that is always in my fridge.
Whenever I make Southwest or Mexican food there of course must be cilantro added in. No exceptions were made with these Cheesy Chipotle Lime Twice Baked Sweet Potatoes. You’ll also find green onions and plenty of shredded cheddar cheese.
Once the filling is all mashed and mixed up, it goes back into the sweet potato skins and bakes for another 15 minutes or so. Top them with extra cilantro, green onions and a drizzle of plain Greek yogurt for a healthy and filling side dish.
- 3 medium sweet potatoes, scrubbed clean and a few slits pierced in them
- 1/3 cup plain non-fat Greek yogurt
- 1 chipotle chile, minced
- 1 tablespoon adobo sauce
- 2 green onions, chopped (plus extra for topping)
- 2 tablespoons chopped cilantro, plus extra for topping
- Zest and juice of a lime
- 3/4 cup shredded cheddar cheese
- Kosher salt and fresh ground black pepper to taste
- Preheat oven to 400° F. and line a baking sheet with foil. Place the prepared sweet potatoes on the baking sheet and bake for 45-60 minutes or until tender. Cool slightly.
- Cut the potatoes in half lengthwise and scoop the filling out into a bowl. Leave a 1/4 inch border around the skin.
- In the bowl, mash the sweet potato filling. Stir in the Greek yogurt, lime zest and juice, green onions, cilantro, chipotle and adobo sauce, 1/4 cup of the cheese, salt and pepper. Taste for seasoning then divide the filling evenly back into the skins. Top with the remaining cheese then place them back into the oven to bake for another 15-20 minutes or until the filling is heated through and the cheese is melted.
- Top with extra green onions, cilantro and Greek yogurt or sour cream.
Amount Per Serving: Calories: 148Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 140mgCarbohydrates: 18gFiber: 3gSugar: 6gProtein: 8g