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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 and this tasty sweet potato recipe is gluten-free and low-glycemic! Use Sweet Potato Recipes to find more tasty ideas for sweet potatoes!

Click to PIN Twice-Baked Sweet Potato Cups with Sour Cream, Chipotle, and Lime.

Twice-Baked Sweet Potato Cups with Sour Cream, Chipotle, and Lime found on KalynsKitchen.com

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.

Twice-Baked Sweet Potato Cups with Sour Cream, Chipotle, and Lime found on KalynsKitchen.com

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!)

Twice-Baked Sweet Potato Cups with Sour Cream, Chipotle, and Lime found on KalynsKitchen.com

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.

Twice-Baked Sweet Potato Cups with Sour Cream, Chipotle, and Lime found on KalynsKitchen.com

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!

Ingredients:

  • 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

Directions:

  1. Preheat oven to 400F/200C. Spray baking sheet with nonstick spray or olive oil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.)
  6. 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.)
  7. 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.
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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.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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    37 Comments on “Twice-Baked Sweet Potato Cups with Sour Cream, Chipotle, and Lime”

  1. Thanks everyone! I've been out making a birthday lunch for my dad (and posting comments from the iPhone.) Glad you guys are liking this.

  2. What great presentation and great flavors. And especially a great idea for breaking those HUGE potatoes into multiple servings!

  3. I love the presentation! This is a great way to cook sweet potatoes other than topped with the dreaded marshmallow.

  4. What a cute idea, Kalyn! These would really stand out as something special on the Thanksgiving table. You know I love the chipotle flavor with the sweetness fo the potatoes.

  5. How cute are they? They look like a perfect Thanksgiving side dish.

  6. These cups are so cute. Great side dish for Thanksgiving!

  7. Oh wow! I never thought of doing this! These look great! These would be great for Thanksgiving or Christmas! (saw you on twitter and am followig u there and now your blog)

  8. I appreciate the nice feedback. It sounds like there are a few other people out there who like savory sweet potatoes but not sweet ones!

  9. This is a timely recipe for Thanksgiving!

  10. I like the way you cut the potatoes and the touch of chipotle pepper. Looks delicious!

  11. My dad has never liked sweet potatoes and so we never had candied ones at our thanksgiving and I never developed a taste for them. I love sweet potatoes with savory flavors and these are so cute and make for such a great presentation!

  12. Your recipe for twice-baked sweet potato cups with sour cream, chipotle, and lime looks so delicious and easy to make! Sweet potato is one of my favorite and seeing it baked with a twist — gosh! I'm really craving for it!

  13. Thanks Christine and Chrisie,
    The vegan version sounds great too.

  14. I love the way you presented those. I think I need to make those for Thanksgiving. Switch out the sourcream for Tofutti (vegan). Thanks for sharing!

  15. I love the presentation of these, Kalyn!

  16. Oh I am so happy people are liking this. I loved the way the standing-up little cups looked, and the sweet potato filling was delish!

  17. OMGosh, this is awesome! We love "orange potatoes" in our house (my kids won't eat white potatoes even when they have a chance! LOL) and I, too, prefer savory ones to "dessert" ones. It's hard to find recipes though! Thank you for this–I will definitely be trying it soon!

  18. These are adorable! My sister and brother-in-law are coming into town next week for Thanksgiving and I think they would love this. 🙂

  19. Wow! What a gorgeous dish! Thanks for sharing!

  20. I love the idea of making these into cups rather than stuffing the whole sweet potato as I normally see. They sound wonderful!