Chipotle Twice Baked Sweet Potatoes

Instructions

Preheat the oven to 400°F (200°C). Scrub 4 sweet potatoes thoroughly and pat them dry. Place them on a baking sheet sprayed with nonstick cooking spray. Roast for 40 to 60 minutes, or until the sweet potatoes are tender when pierced with a fork. Thinner potatoes may cook closer to 40 minutes, while thicker ones may take up to an hour.

Once roasted, carefully remove the sweet potatoes from the oven and let them cool for about 5 minutes, until they are safe to handle. Slice each potato in half lengthwise and scoop out the flesh into a medium mixing bowl, leaving a thin layer of potato inside the skin to help the skins hold their shape. Set the skins aside.

Mash the sweet potato flesh in the mixing bowl until smooth. Add 2 tablespoons lime juice, 2 cloves minced garlic, 1 teaspoon ground cumin, 1 teaspoon chipotle chili powder, and 1 chipotle in adobo sauce (minced). Stir until well combined. While the mixture is still warm, fold in 2 cups baby spinach, allowing it to wilt.

Arrange the sweet potato skins back on the baking sheet. Spoon the chipotle sweet potato mixture evenly into each skin, pressing down gently to pack the filling. Sprinkle the tops with 1 cup shredded mozzarella cheese and 1/2 cup chopped fresh cilantro.

Return the stuffed sweet potatoes to the oven and bake for about 20 minutes, or until the cheese is melted, bubbly, and starting to brown. Remove from the oven and serve hot.

Main Dish