Twice-Roasted Sweet Potatoes with Chipotle

Vegetarian
Gluten Free
Health score
5%
Twice-Roasted Sweet Potatoes with Chipotle
105 min.
12
151kcal

Suggestions

Indulge in the delightful, smoky flavors of our Twice-Roasted Sweet Potatoes with Chipotle, a mouth-watering vegetarian and gluten-free side dish that's perfect for any occasion. With a preparation time of 105 minutes, this dish serves 12 and offers a well-balanced caloric content of 151 kcal per serving. The star of this recipe is the succulent sweet potatoes, which are twice-roasted to perfection, creating a crispy exterior and a tender, flavorful interior. The secret lies in the adobo sauce and finely chopped chipotle chiles, which infuse the dish with a rich, smoky taste that's sure to impress your guests.

To create this culinary masterpiece, you'll need just a few simple ingredients, including butter, green onions, salt, and of course, sweet potatoes. The process begins with a first roast of the sweet potatoes in the oven, followed by a unique step where you scoop out the pulp, leaving behind a shell to later stuff with a delectable mixture of the potato pulp combined with the adobo sauce, chipotle chiles, and green onions. The final bake brings everything together, resulting in a side dish that's as beautiful as it is delicious.

Not only is this Twice-Roasted Sweet Potatoes with Chipotle a crowd-pleaser, but it's also incredibly versatile. Serve it alongside your favorite main dish, or enjoy it as a hearty snack. Its vibrant flavors and beautiful presentation make it a must-try for any cooking enthusiast looking to elevate their side dish game. So, why not give it a try and let your taste buds be captivated by the smoky, spicy goodness of these twice-roasted sweet potatoes?

Ingredients

  • teaspoon chiles in adobo sauce 
  • 0.3 cup butter softened
  • tablespoon chipotles in adobo canned finely chopped
  •  spring onion 
  • 0.5 teaspoon salt 
  • 3.5 pounds sweet potatoes and into unpeeled

Equipment

  • food processor
  • baking sheet
  • oven

Directions

  1. Preheat oven to 40
  2. Pierce potatoes with a fork; place on a baking sheet.
  3. Bake at 400 for 1 hour and 15 minutes or until done. Cool slightly.
  4. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell.
  5. Combine potato pulp, butter, chiles, adobo, and salt in a food processor. Finely chop white bottom part of onions; add to pulp mixture. (Reserve green onion tops.) Pulse mixture 5 times to combine.
  6. Arrange potato shells on baking sheet. Spoon potato mixture into shells.
  7. Bake at 400 for 10 minutes or until hot. Thinly slice green top part of onions, and sprinkle over potatoes.

Nutrition Facts

Calories151kcal
Protein5.69%
Fat23.47%
Carbs70.84%

Properties

Glycemic Index
11.67
Glycemic Load
13.18
Inflammation Score
-10
Nutrition Score
10.713912958684%

Flavonoids

Apigenin
0.01mg
Luteolin
0.03mg
Kaempferol
0.05mg
Myricetin
0.04mg
Quercetin
0.33mg

Nutrients percent of daily need

Calories:150.61kcal
7.53%
Fat:3.99g
6.15%
Saturated Fat:2.47g
15.42%
Carbohydrates:27.13g
9.04%
Net Carbohydrates:22.95g
8.35%
Sugar:5.69g
6.33%
Cholesterol:10.17mg
3.39%
Sodium:272.03mg
11.83%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.18g
4.36%
Vitamin A:18918.15IU
378.36%
Manganese:0.35mg
17.32%
Fiber:4.18g
16.71%
Vitamin B6:0.28mg
13.92%
Potassium:456.06mg
13.03%
Vitamin B5:1.07mg
10.66%
Copper:0.2mg
10.12%
Vitamin K:8.95µg
8.53%
Magnesium:33.87mg
8.47%
Vitamin B1:0.11mg
7.02%
Phosphorus:64.58mg
6.46%
Vitamin B2:0.08mg
4.99%
Iron:0.9mg
4.98%
Vitamin C:3.76mg
4.56%
Calcium:43.56mg
4.36%
Folate:16.65µg
4.16%
Vitamin B3:0.76mg
3.78%
Vitamin E:0.48mg
3.21%
Zinc:0.41mg
2.76%
Selenium:0.87µg
1.25%
Source:My Recipes