Chipotles in adobo give these twice baked sweet potatoes a moderate level of heat, and you can add more if you want them spicier and less if you prefer them mild. The chipotles in adobo and bacon add a smokey flavor and the sour cream and cheese add richness; together these flavors really compliment the sweet potato. No bacon on hand? Ham is a great substitute – just chop spiral cut or boneless ham into ¼ inch pieces and use ½ cup in the filling and 2 Tablespoons for the topping.
Chipotle Bacon Twice Baked Sweet Potatoes
2 large sweet potatoes, as evenly sized as possible
5 slices Organic Prairie Hardwood Smoked Uncured Bacon, cooked and crumbled, divided
1 Tablespoon Organic Valley Salted Butter
1 cup diced yellow onion
2 garlic cloves, minced
1 chipotle, chopped, and 1 Tablespoon sauce from a 7 oz. can of chipotles in adobo sauce
½ teaspoon ground cumin
¼ teaspoon ground black pepper
¾ cup Organic Valley Mexican Blend Shreds, divided
1. Preheat oven to 400°F. Scrub the potatoes, and prick a few times with a fork. Place potatoes on a baking sheet and bake for 45 minutes – 1 hour or until tender. Remove from the oven and let cool for 10 minutes.
2. While potatoes are cooling sauté onions and garlic in the butter over medium-high heat until the onions are brown along the edges.
3. Cut the potatoes in half lengthwise and scoop out flesh into a bowl, leaving 1/4’” border around the skin.
4. Mash the potatoes with 4 slices of crumbled bacon, onions and garlic, chipotle and sauce, cumin, black pepper, sour cream, and ½ cup shredded cheese.
5. Scoop the filling evenly between the 4 potato halves. Sprinkle them with the remaining cheese and slice of crumbled bacon.
6. Place filled potatoes back onto the baking sheet and bake for 15 minutes or until the cheese is melted and slightly browned. Remove from the oven and let cool for 5 minutes before enjoying.