I poorly executed this recipe so they don't look so great, but these little sweet potato cups are very tasty. It gives a little bit of a twist to a twice baked potato and the lime gives a good contrast to the sweet in the potato.
From: Kaylyn's Kitchen
Ingredients:
2 Large orange-fleshed sweet potatoes
Olinve oil, for rubbing sweet potato skins
1/4 cup light sour cream
1 Tbsp soft butter or margarine
2 tsp fresh lime juice
pinch of chipotle chile pepper (I used chile powder and smoked paprika instead)
salt and fresh ground black pepper to taste
1/4 cup thinly sliced green onions, plus more for garnish
Directions:
1. Preheat oven to 400 degrees. 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 standing up on baking sheet and roast until they can be easily pierced with a for, about 45 minutes, turning them once during the cooking time.
2. 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.' mash sweet potatoes. Stand the empty cups back on the baking sheet.
3. Mix sour cream, butter, lime juice, and pinch of ground chipotle pepper. Stir the sour cream mixture and 1/4 cup thinly sliced green onions into the mashed sweet potato in the bowl. Season with salt and pepper to taste.
4 . Transfer the sweet potato mixture to a small Ziploc bag. 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.
5. Put filled sweet potato cups backed into the oven and back 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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