These were really tasty. They take a bit of time to make but can be made ahead. I plan to make these for Thanksgiving next year.
2 large orange-fleshed sweet potatoes with straight sides, unpeeled
olive oil
1/4 c. light sour cream
1 T. soft butter
2 t. fresh lime juice, add more if the potatoes are large
chopped Chipotle chili peppers, from a can, 1-3 teaspoons or adjusted to your heat level
salt and pepper
1/4 cup thinly sliced green onions
- Preheat oven to 400 degrees.
- Spray a baking sheet with Pam or brush with olive oil.
- Cut off the small ends and slice the sweet potatoes crosswise into 2 1/2" thick pieces.
- Rub the sweet potatoes with olive oil all over.
- Arrange sweet potatoes standing up on the baking sheet.
- Roast them until they can be easily pierced in the middle, about 45 minutes. Turn once while cooking.
- When the sweet potatoes are soft, remove from the oven and let cool until they can be handled.
- Use a melon baller or spoon to scoop out most of the sweet potato flesh. Leave enough flesh so that the skin is sturdy enough to stand by itself.
- Stand the empty cups back on the baking sheet.
- Mix sour cream, soft butter, lime juice and the Chipotle Pepper.
- Stir the sour cream mixture and 1/4 c. thinly sliced green onions into the mashed sweet potatoes in the bowl.
- Season with salt and pepper.
- Taste the sour cream mixture and adjust to your liking.
- Transfer the sweet potato mixture into a pastry bag or a Ziplock bag. If you are using a Ziplock, cut off the corner and squeeze out the mixture to fill the cups. Fill them to just above the edges. At this point, they can be refrigerated for later use.
- Put filled sweet potato cups back in to the oven and bake 20 to 25 minutes, or until the filling is hot and very lightly browned.
- Serve hot, garnished with sliced green onions.
