Twice baked sweet potatoes that combine sweetness with a smoky chipotle kick. You can easily make ahead and heat up before serving. So easy, so much healthier than traditional casseroles and so mouthwatering good!
These sweet potatoes have lots of decadence but are still better for you than your traditional sweet potato casserole loaded with butter and brown sugar. I did a quick search for some “traditional” sweet potato casserole recipes and did you know that some of those casseroles can contain up to 2 cups of brown sugar and a cup of butter. That’s for just 6 servings so in 1 serving there would still be about 1/3 of a cup of sugar and almost 3 tablespoons of butter. And this isn’t even getting into all of the other toppings like marshmallows that you might find on your casserole.
Don’t get me wrong, I am all about indulging every once in a while, especially over the holidays, but I would rather save my indulgences for pumpkin pie and cinnamon rolls.
This recipe may seem like quite a bit of work but once you break it down it is really pretty simple. Especially considering that you can make a lot of it the day before, assemble and then bake the day of. Easy peasy!
I baked my potatoes first and then put them in the fridge until the next day. This is a great way to do them but just make sure you put a “do not eat” note on them. Otherwise, some of them may disappear… That happened to me. Luckily I was able to adjust the recipe without any problem.
One of my favorite parts about this recipe is that it isn’t all sweetness. It brings in that burst of flavor from the chipotle powder and the saltiness of the butter. I always had the hardest time to find chipotle powder but finally did find it at my local Whole Foods Market. I have used it in several recipes since and it really does add another dimension of flavor. I highly recommend that you seek it out and give it a shot. It also works great in homemade barbecue sauces and in any Mexican flavored dish.
I hope you enjoy these twice baked sweet potatoes as much as we did and I hope you have a wonderful thanksgiving!
Yours in health,
This post was graciously sponsored by my local Whole Foods Market. All opinions are my own.
- 3 medium sweet potatoes
- 1 tablespoon of olive oil
- 1 tablespoon of salted butter
- 1/4 teaspoon of ground cinnamon
- 1/8 teaspoon of smoked chipotle powder
- 1 tablespoons of salted butter (if you only have unsalted, just add a pinch of salt)
- 3 teaspoons of organic light brown sugar (I use the 365 Everyday brand from Whole Foods Market)
- 1/2 teaspoon of smoked chipotle powder (I used Frontier Co-Op brand)
- 2/3 cup of pecans
- 3 tablespoons of organic light brown sugar
- 1 tablespoons of flour (any kind will work- all-purpose flour, white whole wheat, gluten-free blend or brown rice flour)
- 1 tablespoons of salted butter, soft but not melted
- 1/3 cup smoky sweet pecans, chopped
- Preheat oven to 350F. Place one oven rack on the lowest part of the oven and place the other rack in the middle of the oven. Line a baking sheet with tin foil and place it on the bottom rack. This will keep your oven clean by catching any of the sweet potato drips that may fall during baking and it will also prevent the bottom of the potatoes from burning.
- Clean, scrub and dry the sweet potatoes with a paper towel. Pierce each potato with a fork about 6 or 7 times. Soak a piece of paper towel in olive oil and rub each potato with the oil. Place in the oven on the middle rack for 70 minutes.
- Meanwhile, you can start making your sweet and spicy pecans. Melt the butter in a small saucepan over low heat. Add in the brown sugar, chipotle powder and pecans. Stir on medium low heat for about 4 minutes or until the sugar has started to caramelize on the pecans. Be sure to pay close attention to these. I turned my head for one minute and almost had some really smoky pecans on my hands.
- Once the pecans are finished, remove from the heat and dump onto a parchment lined baking sheet to cool. You will have some extra so feel free to give them a taste once they have cooled.
- Now you can assemble the streusel. Mix the sugar, flour, butter and pecans in a medium size mixing bowl with your hands. Set aside.
- Once your potatoes are done, remove from the oven and set aside to cool a bit. Once they are cool enough to handle, slice them in half lengthwise. Scoop out the flesh of the potatoes, leaving just a thin layer of potato in each of the halves.
- Place the flesh of the potatoes in a large saucepan over medium heat. Use your whisk to mash and mix up the sweet potatoes. The goal of putting them alone on the heat is to dry them out a little bit. Be sure to stay with them the whole time so they don’t burn.
- Now add in the butter, cinnamon and chipotle powder. Mix until it is all well incorporated and the potatoes are smooth.
- Place 4 of the sweet potato shells (discarding two), onto a parchment lined baking sheet. Make sure your oven is preheated to 350F and place in the oven for 15 minutes to heat through and crisp the topping. Serve right away. If you wanted to make these in advance, you definitely can. Just save the last step of reheating until just before you are ready to serve.