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Twice Baked Sweet Potatoes with Chipotle Cream

Twice Baked Sweet Potatoes with Chipotle Cream

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I was sitting around the other day, tossing around some ideas for new and exciting dishes.  Dishes that were new but still good stand-bys.  One of the first dishes that came to mind was my friend James’ twice-baked potatoes.  I have not had them in years but I remember them fondly.  He would never share the recipe, saying it was a secret.  Even though I watched him make them, I could never figure out that secret ingredient.  They were plump, cheesy and full of bacon and green onions;  there was something different about this tater.  I sought out to create my own version using sweet potatoes, and this recipe for Twice Baked Sweet Potatoes with Chipotle Cream was born.

I can’t say we eat very many baked potatoes around our house, which is a shame.  We eat potatoes but usually in different forms;  soup, fried in duck fat, as a salad, gently boiled, you get the idea.  We also love to eat sweet potatoes but not the sweet kind.  They have to be savory.  I needed something new and tasty (and gluten-free) to serve with a pork roast so I decided to try to create James’ famous twice-baked potato using a sweet potato.

I baked the potatoes in a bed of kosher salt.  I became a fan of baking my potatoes in kosher salt a few years ago.  It creates a nice crisp skin and very moist flesh as well the flavor is really outstanding without being over salty.  

After I baked the potatoes, I scooped out their bright orange flesh and mixed it with fried pancetta, sautéed green onion, a little butter, along with some sour cream and a handful of freshly grated gouda.  After re-baking the stuffed potato skins until warm, I topped each one with a dollop of chipotle sour cream.  The spicy cream was a great companion to the salty pancetta and nutty gouda.  It was a party in our mouths!!  This is perfect with a roasted pork roast or a grilled steak, yet, it is filling enough to stand on its own.

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Yield: 4 servings

Twice Baked Sweet Potatoes with Chipotle Cream

Twice Baked Sweet Potatoes with Chipotle Cream

Baked sweet potatoes are stuffed with a cream filling made with the flesh from the potato, pancetta, onions, cheese and sour cream before being baked again.

Ingredients

  • Potatoes
  • 4 medium sweet potatoes, scrubbed clean, dried and small holes pricked throughout
  • 1/2 box kosher salt
  • 4 slices pancetta, diced
  • 4 green onions, diced
  • 2 tablespoons butter
  • 2 tablespoons sour cream
  • kosher salt to taste
  • handful gouda, grated
  • Chipotle Cream
  • 1/3c up sour cream, full fat
  • 4 teaspoons chipotle powder

Instructions

    Heat oven to 400.  Line a deep baking dish with foil.  Fill with about halfway full with the salt.  Bury the potatoes in the salt, cover with the remaining salt.

    Bake until soft inside, about 45 minutes to an hour, depending on the size of the potatoes.

    While the potatoes are cooking, cook the pancetta until golden.  Add the green onions, stir and cook for about 3 minutes.  Remove from the heat and set aside.

    Once the potatoes are cooked, remove from the oven.  Let cool for about 10 minutes.  Slice in half.

    Gently remove the flesh, leaving a slight lining as to not go through the skin of the potato.  Put the flesh into a mixing bowl. Mash with a fork.  Add the pancetta mixture, butter and teaspoon of sour cream, stir until mixed.  Season with salt.

    Stuff the skins with the mixture of sweet potatoes.

    Put the stuffed sweet potatoes onto a baking sheet covered with kosher salt (I used salt from the first baking) and slide into a 350 oven and cook until warmed throughout about 15 minutes.

    Remove from the oven, let cool for a couple of minutes.

    Top with a spoonful of chipotle cream.

    Serve.

    Eat.

    Chipotle Cream

    Ingredients:

    1/4 cup sour cream, full fat3 teaspoons chipotle powder

     Mix in a small bowl, let sit at room temperature until time to serve potatoes

Did you make this recipe?

Thank you for joining us at the Chez Us table. We truly love having you here.Have you made this recipe?  Please share what recipes you are enjoying from Chez Us. We would love to see and be able to share with our followers. Use the hashtag #chezuseats on your social media channels, then we can pull a chair up to your virtual table and share with our friends.

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leslie

Wednesday 22nd of December 2010

this sounds like the Bomb. which is a good thing.I will defintely try this. and I know this will be delicious.Iam sooooooooooooo excited. thanks for the recipe

Teri

Wednesday 15th of December 2010

My CSA pickup today included six smaller sized sweet potatoes. Thank you! I now know what I am going to do with them.

Dana

Wednesday 15th of December 2010

The photos! You are just getting better. I have two big sweet potatoes sitting on my counter that are supposed to go in a soup, but you've got me thinking about an Indian inspired recipe that I adore. Lots of spices and plain yogurt so it is healthy!

Nisrine | Dinners & Dreams

Tuesday 14th of December 2010

My husband would love these. He's obsessed with baked sweet potatoes. I'll have to try twice baked with this wonderful topping.

Peggy

Monday 13th of December 2010

Oh man, I love twice baked potatoes! I would definitely have a hard time passing this one up! I love adding ground chorizo to my sweet potatoes to make them "loaded" up!

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