Tuesday, November 09, 2010

Recipe for Twice-Baked Sweet Potato Cups with Sour Cream, Chipotle, and Lime


Here's another low-glycemic option to add to our Thanksgiving Recipes, and these sweet potato cups with sour cream, Chipotle, and lime are another example of how I prefer sweet potatoes (sometimes called yams) with savory flavors rather than the traditional "candied" sweet potatoes that some people make for Thanksgiving. It's important to find straight-sided sweet potatoes for this twice-baked sweet potato recipe, where the cups are made of pieces of sweet potato standing on end. The recipe may seem a little labor intensive if you're preparing a big Thanksgiving dinner, but you can make this earlier in the day and do the final baking part right before you serve them. Using a ziploc bag (or a real pastry bag) to squeeze the filling into the sweet potato cups also makes it quick and easy, and makes the cups look pretty.

Choose two large sweet potatoes with straight sides, and cut each into 3 thick slices about 2 1/2 inches tall. Save the end pieces too so the mashed sweet potato from those can become part of the filling.

Spray a pan with non-stick spray. Rub the outside of the sweet potato pieces with olive oil and arrange them standing up on the baking sheet. Bake at 400F/200C until sweet potatoes are soft enough to pierce easily with a fork, about 45 minutes. Turn them once during the baking time.

Once sweet potatoes are done, scoop out the inside and put into a bowl, leaving enough of the flesh around the skin that it creates a "cup." I used a melon baller for this, which worked perfectly. (If the piece has a thinner end and a wider end, put the wider end up.)

Whisk together the sour cream, softened butter or margarine, pinch of ground Chipotle pepper, and lime juice. (Taste the mixture at this time to see if it's as spicy as you'd like, but be careful with the ground Chipotle pepper; it's very spicy!)

Stir the sour cream mixture and green onions into the mashed sweet potato you scooped out. Season to taste with salt and fresh ground black pepper, and taste to see if you want more lime or Chipotle flavor.

Transfer the sweet potato mixture to a small Ziploc bag, then cut off the corner of the bag so you can use it to squeeze the filling into the sweet potato cups.

Fill sweet potato cups with the mixture, using all the filling and making it come up slightly above the top of the cups. (If making ahead, the sweet potatoes can be prepared to this point and refrigerated until you want to cook them.) Bake at 400F/200C until the filling is hot and very slightly browned, about 20 minutes. (You'll need a bit longer cooking time if you make ahead and refrigerate.) Serve hot, garnished with thinly sliced green onions if desired.

Twice-Baked Sweet Potato Cups with Sour Cream, Chipotle, and Lime
(Makes 6 side-dish servings, recipe adapted from Twice Baked Sweet Potatoes with Chipotle Chile at Fine Cooking.)

Ingredients:
2 large orange-fleshed sweet potatoes with straight sides (these are sometimes called yams or sweet yams in the U.S.)
olive oil, for rubbing sweet potato skins
1/4 cup light sour cream
1 T soft butter or margarine
2 tsp. fresh lime juice (or a little more if the sweet potatoes are very large)
very small pinch ground Chipotle chile pepper ( or more to taste, but use sparingly, this is very spicy. Could substitute a small amount of chopped Chipotle chile from a can.)
salt and fresh ground black pepper to taste (I used about 1/2 tsp. salt but not much pepper)
1/4 cup thinly sliced green onions + 1-2 T more for garnish

Instructions:
Preheat oven to 400F/200C. Spray baking sheet with nonstick spray or olive oil. Slice sweet potatoes crosswise into thick pieces about 2 1/2 inches thick. (You will get 3-4 thick pieces from each sweet potato.) Rub sweet potato pieces with olive oil, including end pieces. Arrange sweet potatoes standing up on the baking sheet and roast until they can be easily pierced with a fork, about 45 minutes, turning them once during the cooking time.

When sweet potatoes are soft, remove from the oven and let cool until they can be handled. Then use a melon baller or small spoon to scoop out most of the sweet potato flesh and put it in a bowl, leaving enough flesh attached to the skin and on the bottom to make a "cup." Stand the empty cups back on the baking sheet.

Mix sour cream, soft butter or margarine, lime juice, and pinch of ground Chipotle pepper (or very small amount of finely chopped Chipotle pepper). Stir the sour cream mixture and 1/4 cup thinly sliced green onions into the mashed sweet potato in the bowl. Season to taste with salt and fresh ground black pepper. Taste the mixture to see if you want more lime or Chipotle flavor and add if needed. (One small pinch of Chipotle was enough for me, but it didn't want it overly spicy.)

Transfer the sweet potato mixture to a small Ziploc bag (or pastry bag if you have one.) Cut off the corner of the bag and squeeze out the mixture to fill the cups, filling them so it rises slightly above the edge. (If making ahead, sweet potatoes can be refrigerated at this point and reheated later.)

Put filled sweet potato cups back into the oven and bake 20-25 minutes, until filling is hot and very lightly browned. Serve hot, garnished with thinly sliced green onions if desired.



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South Beach Suggestions:
Normally I would use margarine to make a recipe South Beach Diet friendly, but in this case I did use a tablespoon of real butter for flavor (after all, it's for Thanksgiving!) Even with that small bit of butter, I think this would be fine for phase 2 or 3 of the South Beach Diet.

More Ideas with Thanksgiving-Worthy Sweet Potatoes:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Roasted Sweet Potatoes and Mushrooms with Thyme and Parsley from Kalyn's Kitchen
Soy-Glazed Sweet Potatoes with Sesame Seeds from Kalyn's Kitchen
Roasted Sweet Potatoes with Red Onions, Rosemary, and Parmesan from Kalyn's Kitchen
Spicy Crockpot Sweet Potatoes from Kalyn's Kitchen
Twice-Baked Sweet Potatoes with Chipotle Pepper Streusel from Cookin' Canuck
Twice-Baked Sweet Potato Casserole with Crispy Bacon from Cooking by the Seat of my Pants
Tex-Mex Twice-Baked Sweet Potatoes from The Food in my Beard
Stuffed Sweet Potatoes with Chipotle, Maple, and Lime from Enlightened Cooking
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)counter customizable free hit

37 comments:

Carrie said...

I love the idea of making these into cups rather than stuffing the whole sweet potato as I normally see. They sound wonderful!

Jaya said...

Wow! What a gorgeous dish! Thanks for sharing!

Hallie @ Daily Bites said...

These are adorable! My sister and brother-in-law are coming into town next week for Thanksgiving and I think they would love this. :)

Nikki said...

OMGosh, this is awesome! We love "orange potatoes" in our house (my kids won't eat white potatoes even when they have a chance! LOL) and I, too, prefer savory ones to "dessert" ones. It's hard to find recipes though! Thank you for this--I will definitely be trying it soon!

Kalyn said...

Oh I am so happy people are liking this. I loved the way the standing-up little cups looked, and the sweet potato filling was delish!

Christine said...

I love the presentation of these, Kalyn!

Chrisie Cloud said...

I love the way you presented those. I think I need to make those for Thanksgiving. Switch out the sourcream for Tofutti (vegan). Thanks for sharing!

Kalyn said...

Thanks Christine and Chrisie,
The vegan version sounds great too.

Shane said...

Your recipe for twice-baked sweet potato cups with sour cream, chipotle, and lime looks so delicious and easy to make! Sweet potato is one of my favorite and seeing it baked with a twist -- gosh! I'm really craving for it!

Joanne said...

My dad has never liked sweet potatoes and so we never had candied ones at our thanksgiving and I never developed a taste for them. I love sweet potatoes with savory flavors and these are so cute and make for such a great presentation!

Jeanette said...

I like the way you cut the potatoes and the touch of chipotle pepper. Looks delicious!

Quay Po Cooks said...

This is a timely recipe for Thanksgiving!

Kalyn said...

I appreciate the nice feedback. It sounds like there are a few other people out there who like savory sweet potatoes but not sweet ones!

Susieqtpies said...

Oh wow! I never thought of doing this! These look great! These would be great for Thanksgiving or Christmas! (saw you on twitter and am followig u there and now your blog)

Maria said...

These cups are so cute. Great side dish for Thanksgiving!

Cate O'Malley said...

How cute are they? They look like a perfect Thanksgiving side dish.

Cookin' Canuck said...

What a cute idea, Kalyn! These would really stand out as something special on the Thanksgiving table. You know I love the chipotle flavor with the sweetness fo the potatoes.

JehanP said...

I love the presentation! This is a great way to cook sweet potatoes other than topped with the dreaded marshmallow.

Cara said...

What great presentation and great flavors. And especially a great idea for breaking those HUGE potatoes into multiple servings!

Kalyn said...

Thanks everyone! I've been out making a birthday lunch for my dad (and posting comments from the iPhone.) Glad you guys are liking this.

Glenda said...

These look fantastic! What a wonderful was to "dress up" the side dish. Love your blog :)

candy apples said...

Oooh this looks so yummy♥ I love how it's in little cups!! I'll definitely be trying these :)

xoxo
Ai

arbuziary said...

hihi, I associate them with sushi..
so artistic!

stephen said...

Super tempting side dish!

Paula {Salad in a Jar} said...

O-o-o-o Kalyn, These are so clever and could be changed up easily. Since most sweet potatoes are so large, this is much better for portion control. Love your wide selection of sweet potato recipes.

melodygreen said...

These look amazing! I am definitely going to try them this next week!

pnrockchk said...

These look really good.. but i was just wonder way you said sweet potatoes were sometimes called yams, when they're two completely
different things?

Kalyn said...

In stores in the U.S. orange fleshed sweet potatoes are often called "yams" or "sweet yams." It goes way back to when these were first introduced in the U.S. You can find a lot of articles talking about how this got started if you google it.

VeggieSquee! said...

I cannot wait to make these tomorrow!

At the risk of being nit-picky sweet potatoes and yams are two different veggies.

Kalyn said...

I know they are two different vegetables. My point is that they're sometimes *called* yams, not that they *are* yams. If you search the blog, you'll see I have written about that many times.

Rose said...

I made these last week and they were incredible. Tonight I'm making them again to have with black bean soup. What a wonderful recipe! Thanks!

Kalyn said...

Rose, so glad you liked them!

karen said...

Made these this weekend for a last minute dinner party. Thought it might be time consuming but turned out pretty simple. (I did bake about 15 min more than called for) Spooned the sweet potatoes into the cups instead of using the plastic bag but still unique and pretty. Absolutely delicious! Everyone loved the flavors of all the ingredients and a plus as a healthy side dish!!!

Kalyn said...

Karen, so glad to hear it worked out for you!

Lauren @ Healthy Food For Living said...

I came across this post from Tastespotting... what a creative way to serve twice-baked potatoes! I love, love, love sweet potatoes, and the flavor additions you used for this recipe are fantastic.

Kalyn said...

Thanks Lauren! Glad you like it.

Glo said...

I just printed this one out.. these sound and look delicious! Thanks for sharing.

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