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Twice-Roasted Sweet Potatoes with Chipotle
6 medium sweet potatoes, unpeeled
1/4 cup butter softened
1 tablespoon finely chopped chipotle chiles, canned in adobo sauce
1 teaspoon adobo sauce
1/2 teaspoon salt
3 green onions
1. Preheat oven to 400 degrees
2. Pierce potatoes with a fork; place on a baking sheet. Bake at 400 degrees for 1 hour and 15 minutes or until done. Cool slightly. Cut each potato in half lengthwise scoop out pulp, leaving a 1/4 inch thich shell. Combine potato pulp, butter, chilies, 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.
3. Arrange potato shells on baking sheet. Spoon potato mixture into shells. Bake at 400 degrees for 10 minutes or until hot. Thinly slice green top part of onions, and sprinkle over potatoes.
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Questions? Please contact Sumer Mosley at the Carter County Health Department.
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