Chipotle Twice Baked Sweet Potatoes

Vegetarian
Gluten Free
Health score
28%
Chipotle Twice Baked Sweet Potatoes
85 min.
4
197kcal

Suggestions


Indulge in the delightful flavors of our Chipotle Twice Baked Sweet Potatoes, a perfect side dish that brings a spicy twist to your dinner table. These vegetarian and gluten-free sweet potatoes are not only a feast for the eyes but also a wholesome treat for your taste buds. With a preparation time of just 85 minutes, you can easily whip up this dish for family gatherings or casual weeknight dinners.

The star of this recipe is the naturally sweet and nutritious sweet potato, which is baked to perfection and then transformed into a creamy, chipotle-infused filling. The addition of fat-free half-and-half and reduced-fat sour cream ensures that you can enjoy this dish guilt-free, while the chopped fresh cilantro adds a burst of freshness that complements the smoky heat of the chipotle chile.

Whether you're looking to impress your guests or simply want to enjoy a comforting meal, these twice-baked sweet potatoes are sure to satisfy. With only 197 calories per serving, they make for a light yet fulfilling option that pairs beautifully with a variety of main dishes. So, roll up your sleeves and get ready to savor the deliciousness of these Chipotle Twice Baked Sweet Potatoes!

Ingredients

  • 1.8 lb sweet potatoes and into 
  • 0.3 cup skim milk fat-free
  •  chipotles in adobo finely chopped (from 7-oz can)
  • teaspoon chipotle sauce canned (from can of chipotle chiles)
  • 0.5 teaspoon salt 
  • teaspoons cream sour reduced-fat
  • teaspoons cilantro leaves fresh chopped

Equipment

  • bowl
  • frying pan
  • oven
  • hand mixer
  • potato masher

Directions

  1. Heat oven to 375°F. Gently scrub potatoes but do not peel. Pierce potatoes several times with fork to allow steam to escape while potatoes bake.
  2. Bake about 45 minutes or until potatoes are tender when pierced in center with a fork.
  3. When potatoes are cool enough to handle, cut lengthwise down through center of potato to within 1/2 inch of ends and bottom. Carefully scoop out inside, leaving thin shell. In medium bowl, mash potatoes, half-and-half, chile, adobo sauce and salt with potato masher or electric mixer on low speed until light and fluffy.
  4. Increase oven temperature to 400°F. In 13x9-inch pan, place potato shells. Divide potato mixture evenly among shells.
  5. Bake uncovered 20 minutes or until potato mixture is golden brown and heated through.
  6. Just before serving, top each potato with 2 teaspoons sour cream and 1 teaspoon cilantro.

Nutrition Facts

Calories197kcal
Protein7.82%
Fat5.44%
Carbs86.74%

Properties

Glycemic Index
22.5
Glycemic Load
19.71
Inflammation Score
-10
Nutrition Score
14.020434783205%

Flavonoids

Apigenin
0.02mg
Luteolin
0.04mg
Kaempferol
0.02mg
Myricetin
0.06mg
Quercetin
0.07mg

Nutrients percent of daily need

Calories:196.82kcal
9.84%
Fat:1.21g
1.86%
Saturated Fat:0.71g
4.41%
Carbohydrates:43.31g
14.44%
Net Carbohydrates:36.63g
13.32%
Sugar:9.81g
10.9%
Cholesterol:3.54mg
1.18%
Sodium:422.36mg
18.36%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.9g
7.81%
Vitamin A:28193.14IU
563.86%
Fiber:6.68g
26.73%
Manganese:0.51mg
25.67%
Vitamin B6:0.43mg
21.28%
Potassium:716.69mg
20.48%
Vitamin B5:1.66mg
16.56%
Copper:0.3mg
15.19%
Magnesium:52.81mg
13.2%
Phosphorus:121.27mg
12.13%
Vitamin B1:0.17mg
11.09%
Vitamin B2:0.17mg
9.75%
Calcium:85.22mg
8.52%
Iron:1.31mg
7.28%
Vitamin C:4.97mg
6.02%
Folate:23.36µg
5.84%
Vitamin B3:1.13mg
5.65%
Zinc:0.76mg
5.04%
Vitamin K:3.95µg
3.76%
Vitamin E:0.55mg
3.66%
Selenium:1.87µg
2.67%
Vitamin B12:0.11µg
1.84%