2.12.2010

Chipotle Spiked Twice Baked Sweet Potatoes

Since the better part of last night was spent learning how to create a facebook fan page for my blog, (isn't the life of a food bloggist glamorous?) my Small Boston Kitchen didn't get the attention that it is used to and needless to say, I was itching to create.  All throughout the day today I found that the majority of my limited spare time was spent on what this evening's dish would be.  I had been mulling over a variety of options when suddenly, out of nowhere, I was sitting at work, minding my own business when it came to me!  Chipotle spiked sweet potatoes with crispy prosciutto, toasted pepitas (pumpkin seeds) and cool sour cream!  Random? Yes.  But I've learned that when my gut speaks loudly and clearly, I should listen and follow it.  And I'm glad that I did.

There's a lot going on in this recipe but I admire its boldness.  The natural honey sweetness of the sweet potato is hit by a spike of smoky heat thanks to chipotle sauce and then it's all cooled down by smooth swirls of sour cream.  Salty and crispy prosciutto and pepitas sit on top of the fluffy heap of potatoes, providing a satisfying crunch.  Perfect for any night of the week as a main dish or as a great filling side.  Not a huge fan of the heat?  You can skimp on the chipotle sauce but I wouldn't leave it out entirely, you'll miss the smoky heat that makes this dish so wonderful.

Chipotle Spiked Twice Baked Sweet Potatoes
- 1 large sweet potato, scrubbed clean
- 1-2 tbs chipotle sauce (or 1/2 - 1 chopped chipotle pepper)
~ 1 tsp butter
- Salt and pepper to taste
- 1 thin slice of prosciutto, thinly sliced
~ 2 tbs sour cream (1 tbs for the sweet potato mixture and one for topping)
Pepitas (pumpkin seeds) for topping

Poke holes in the sweet potato with a sharp knife and bake the potato at 400 degrees until cooked through (about 25-30 minutes).  To test for doneness, stick a knife through the center.  If the knife slides out easily, the potato is cooked through.  Set aside to cool.  Meanwhile, heat a skillet on medium and add the prosciutto to the pan.  Fry the prosciutto, stirring occasionally, until it gets crispy.  Remove from heat. 

When the potato is cool enough to handle, slice it lengthwise and with a spoon, scoop out the flesh, putting it into a pot.  Add the butter, 1 tbs sour cream, and chipotle sauce to the potato and mash it all together.  Add the salt and pepper to taste.  When everything is thoroughly combined, scoop the potato mixture back into the hollowed out potato shells.  Return the potato halves to the oven and cook until just heated through, about 10 minutes.  Remove potatoes from the oven and top with prosciutto and pepitas.  Drizzle the sour cream over.

2 comments:

Rachel said...

Yes yes yes! These look fantastic. We've been making regular old chipotle mashed sweet potatoes (http://thechefdeplunge.blogspot.com/2009/12/chipotle-smashed-sweet-potatoes.html) but this takes is a step further. Why do sweet potatoes and chipotle taste so good together? It is a magical combination.

The Small Boston Kitchen said...

Thank you Rachel! This was my first attempt at a sweet potato and chipotle creation and I'm already starting to think about what I can do next with this awesome combination. Mmmmmm....

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