AuthoradminCategoryAppetizers, Side Dishes, Snacks, Sweet Potatoes, ThanksgivingCuisineAmerican, SouthwesternCooking MethodBakingDifficultyBeginner
These Cinnamon Chipotle Twice-Baked Sweet Potatoes will change your life. Forever & ever. You can serve these sweet potatoes for brunch, as an any day side dish/main course and of course on Turkey Day!
Preheat oven to 375 degrees F with the rack in the middle. Lay nuts in a single layer on a rimmed baking sheet. Toast until fragrant and light golden brown. About 5-7 minutes. Remove from oven and set aside to cool. Set aside 1/4 cup nuts for topping.
Pierce through the skin of the sweet potatoes several times with a sharp knife or fork. Place on a rimmed baking sheet and bake until tender about 60-75 minutes. Set aside to cool.
Slice the potatoes in half. Carefully scoop out the flesh and put in a large bowl. Stir in the butter, spices, maple syrup, yogurt/cream into the potato flesh. Combine and mash well until you have a uniform purée. Season with salt to taste. Fold in the toasted pecans & raisins (set aside 1/4 cup raisins for the topping.)
Carefully refill the potato skins with the mixture and top with some coconut oil. Return to the oven and bake for 10-15 minutes until golden brown. Serve immediately and top with nuts, raisins & bacon.
Ingredients
Directions
Preheat oven to 375 degrees F with the rack in the middle. Lay nuts in a single layer on a rimmed baking sheet. Toast until fragrant and light golden brown. About 5-7 minutes. Remove from oven and set aside to cool. Set aside 1/4 cup nuts for topping.
Pierce through the skin of the sweet potatoes several times with a sharp knife or fork. Place on a rimmed baking sheet and bake until tender about 60-75 minutes. Set aside to cool.
Slice the potatoes in half. Carefully scoop out the flesh and put in a large bowl. Stir in the butter, spices, maple syrup, yogurt/cream into the potato flesh. Combine and mash well until you have a uniform purée. Season with salt to taste. Fold in the toasted pecans & raisins (set aside 1/4 cup raisins for the topping.)
Carefully refill the potato skins with the mixture and top with some coconut oil. Return to the oven and bake for 10-15 minutes until golden brown. Serve immediately and top with nuts, raisins & bacon.
