Twice Baked Maple Chipotle Sweet Potatoes

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
8

Sweet potato fries might have started the wave of popularity for this orange vegetable, but menus are now branching out into other preparations. To go with the Texas BBQ served at her authentic New York City restaurant, chef Karmel pumps up the flavor of baked sweet potatoes with chipotles and maple. It’s a winning combo of heat and sweet, mellowed by a little goat cheese.  

Ingredients

6 large sweet potatoes (about 1 lb. each)
Extra-virgin olive oil
1 heaping cup plain or vanilla Greek yogurt
½ cup maple syrup
1 to 2 canned chipotles in adobo sauce
1 tsp. ground cinnamon
¾ tsp. salt
4 to 6 tbsp. crumbled goat cheese
¼ cup toasted pepitas 

Steps

  1. Scrub sweet potatoes with a rough brush or veggie cleaner; dry well. Coat sweet potatoes with a thin layer of olive oil. With fork, prick sweet potatoes all over, about six times.
  2. Preheat grill to high. Place sweet potatoes in center of cooking grate; grill-roast about 1 hr., turning once halfway, until the skin is crisp and the inside is meltingly soft, about 1 hr. Remove from grill. (Or bake in 400’F. oven 1 hr. until tender but not mushy.) Cool to lukewarm.
  3. Choose the 4 potatoes with the most complete skin and cut them in half lengthwise. Leaving a ½-in. margin of the potato intact, with a spoon, scoop out the flesh and place in container of food processor or blender; reserve shells. Peel remaining 2 sweet potatoes and add flesh to food processor, discarding skins.
  4. Add yogurt, maple syrup, chipotle, cinnamon and salt to sweet potatoes; process or blend until a smooth puree. Place puree in a piping bag or spoon mixture into reserved shells; top with goat cheese.
  5. Place sweet potatoes on a rack over a baking sheet; bake in 350°F oven until filling is warmed through and cheese is melted and lightly brown, about 25 min.
  6. To serve, garnish with toasted pepitas. 
Source: Recipe and photo courtesy of North Carolina Sweet Potato Commission

More From FoodService Director

Managing Your Business
ohio state o

No, that’s not a typo: 51,759 undergraduates were enrolled at Ohio State University in the 2015-2016 academic year, making it one of the largest public universities in the country. And while not every student had a meal plan, it’s safe to say that Zia Ahmed, senior director of dining services for the Columbus, Ohio, school, is in charge of both feeding and supervising a massive number of people.

Ahmed says his No. 1 tips for handling the travel, stress and struggle for work-life balance that comes with his job are straightforward: communication and managing people’s expectations....

Managing Your Business
steam table server

Over the past five years, this column has kept me current on topics ranging from culinary techniques to HR policies to pest control. As a culinary and hospitality educator, one of the things I really value about my work with Restaurant Business , FoodService Director's sister publication, is that it broadens my knowledge base so I have more answers in the classroom.

But part of being a good professor is being smart enough to say, “I have no clue, but I know who will.” When it comes to equipment engineering, I’m lucky if I can find the “on” switch.

Fortunately, I have James...

Industry News & Opinion

HMSHost has partnered with golf tournament organizer PGA Tour to open a new PGA Tour Grill location in El Paso International Airport in El Paso, Texas.

The grill aims to promote an active lifestyle through healthy food options outside of traditional airport fare, and appeals to golf fans with flat-screen TVs dedicated to golf tournaments and related programming.

“The new PGA Tour Grill is a perfect addition to the El Paso International Airport as it brings a new and refreshing menu,” Monica Lombrana, director of aviation at El Paso International Airport, said in a statement...

Industry News & Opinion

K-12 foodservice participating in federal nutrition programs soon could fall into some extra cheese. The U.S. Department of Agriculture is set to buy 11 million pounds of cheese to raise plummeting prices, the result of a dairy glut. The acquired product will be distributed to federal nutrition programs, which might include WIC, SNAP and Child Nutrition Programs, and food banks.

The purchase falls short of a call from Congress, unions, special interest groups and commodity organizations for a $150 million buyout of dairy assets to mitigate the 35% drop in dairy revenues—a 30-year...

FSD Resources