Twice-Baked Sweet Potato Cups with Sour Cream, Chipotle, and Lime
Twice-Baked Sweet Potato Cups with Sour Cream, Chipotle, and Lime have a delicious Southwestern touch and this tasty sweet potato recipe is gluten-free and low-glycemic! Use Sweet Potato Recipes to find more tasty ideas for sweet potatoes!
These Twice-Baked Sweet Potato Cups with Sour Cream, Chipotle, and Lime are another healthy side dish option to add to our Carb-Conscious Thanksgiving Recipes, and this recipe shows once again how I prefer savory sweet potato recipes over the traditional candied sweet potatoes that some people make for Thanksgiving. And sweet potatoes like this are a perfect choice for a side dish.
Sweet potatoes are one of the world’s healthiest foods, and they’re considered a good carb by many diet plans. Of course, if you’re looking for them in a U.S. grocery store these orange-fleshed vegetables might be called yams or sweet yams, but they’re really sweet potatoes.
It’s important to find straight-sided sweet potatoes for these Twice-Baked Sweet Potato Cups with Sour Cream, Chipotle, and Lime, where the cups are made of pieces of sweet potato standing on end. The steps 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.
More Ideas with Thanksgiving-Worthy Sweet Potatoes:
Spicy Crockpot Sweet Potatoes from Kalyn’s Kitchen
Twice-Baked Sweet Potato Casserole with Crispy Bacon from Cooking by the Seat of my Pants
Roasted Sweet Potatoes and Mushrooms with Thyme and Parsley from Kalyn’s Kitchen
Stuffed Sweet Potatoes with Chipotle, Maple, and Lime from Enlightened Cooking
Soy-Glazed Sweet Potatoes with Sesame Seeds from Kalyn’s Kitchen
Twice-Baked Sweet Potato Cups with Sour Cream, Chipotle, and Lime
Twice-Baked Sweet Potato Cups with Sour Cream, Chipotle, and Lime have a delicious Southwestern touch!
- 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
- 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 chile 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.
Recipe adapted from Twice Baked Sweet Potatoes with Chipotle Chile at Fine Cooking.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Even with the small amount of butter I used, these Twice-Baked Sweet Potato Cups with Sour Cream, Chipotle, and Lime would be approved for Phase 2 or 3 of the South Beach Diet, and sweet potatoes are considered a good carb low-glycemic diet plans. They’re probably too high in carbs for a strictly low-carb diet.
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