Twice-Baked Chipotle Sweet Potatoes
6 medium sweet potatoes
1 tablespoon oil
8 ounces goat cheese, softened
2 tablespoons butter, softened
1/2 cup cilantro, minced
1/2 chipotle pepper from can
1/4 cup adobo sauce from canned chipotle
1 teaspoon salt
1 teaspoon chili powder
Scrub sweet potatoes and rub skins with oil. Wrap each potato in foil. Bake at 350 degrees for about 1 hour, or until potatoes become soft. Meanwhile, combine remaining ingredients in mixing bowl. When potatoes are done baking, remove from foil and allow to sit until cool enough to handle, about 5 to 10 minutes. Cut potatoes in half and scrape out most of flesh, taking care not to tear skins. Add potato flesh to goat cheese mixture. Mix well, using potato masher or mixer. Spoon into potato skins, or, for a fancier presentation, use a pastry bag and star tip to fill skins. Return to oven until tops are browned and potatoes are warmed through, 10 to 15 minutes.
Servings: 12. Serving size: 1/2 potato. Per serving: 142 calories, 4.7 g protein, 6.9 g fat, 14.9 g carbohydrates, 2.1 g dietary fiber, 1,330 mg sodium, 13 mg cholesterol, 4.7 g sugars
Cook’s Tip: Choose potatoes that are uniform in size and that are more round than long.
taken from the November 2010 issue of texas co op power.