Twice Baked Sweet Potatoes with Poblano Peppers and Cheddar

Votes: 2

Time: 1 hour 45 minutes
Complexity: easily
Servings: 8

These Mexican-style twice-baked sweet potatoes are perfect for a holiday side dish or as an appetizer for home parties. Baked and halved sweet potatoes are scooped out, then tossed with sour cream, lime zest, roasted poblano peppers, herbs, and adobo sauce, then stuffed back into their shells. The sweetness of the sweet potatoes is harmoniously balanced by the savory, smoky notes of the adobo sauce and the refreshing lime. The filling is topped with grated cheddar, and the sweet potato boats are baked a second time to melt the cheese and heat through the filling.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 medium sweet potatoes (280-300 g each)
2 poblano peppers
4 tbsp unsalted butter + melted butter for greasing
6 tablespoons sour cream
Grated zest and juice of 1 lime
2 teaspoons adobo sauce (from a jar of chipotle peppers)
1/4 cup chopped green onions
1 cup grated mild cheddar (about 110 g)
Chopped fresh cilantro, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sweet potato, poblano pepper, butter, sour cream, lime, adobo sauce, green onions, cheddar cheese, cilantro

Cooking the dish according to the recipe:

Position oven racks in the middle and upper thirds of the oven; preheat the oven to 200°C (400°F). Wash the sweet potatoes and dry thoroughly. Bake directly on the middle rack of the oven until tender when pierced with a knife, 40-50 minutes. Remove from the oven and let cool for 5 minutes.
Grill the poblano peppers over a gas burner (or under the broiler in the oven), turning, until completely blackened, 4 to 5 minutes. Transfer to a bowl, cover with plastic wrap, and let cool. Remove any charred skins and discard the stems and seeds. Finely chop the peppers and set aside.

Using a kitchen towel, scoop out each sweet potato and cut it in half lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick skin. Mash the flesh with butter, 3 tablespoons sour cream, lime zest, and adobo sauce until smooth. Stir in the poblano peppers and green onions, and season with salt and pepper to taste. Brush the sweet potato skins with melted butter and sprinkle the insides with salt and black pepper. Return to the baking sheet.
Spoon the filling into the sweet potato shells and sprinkle with cheese. Return to the oven and bake until the filling begins to brown and the skins are crisp, 16-18 minutes. Season with salt to taste.
In a small bowl, combine the remaining 3 tablespoons sour cream with enough lime juice to make the sour cream thin enough to drizzle. Season with salt to taste.
Drizzle sweet potatoes with lime sour cream and sprinkle with cilantro.

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