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

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

Industry News & Opinion

Industry veteran Joseph Fassler, 75, passed away on Dec. 1 after fighting cancer.

Dedicating over 50 years to foodservice, Fassler was the former president and CEO of Phoenix-based Restaura Inc., as well as a former chair of the National Restaurant Association and its Educational Foundation . In addition, he served on the advisory board for Northern Arizona University’s School of Hotel and Restaurant Management, and on the board of Oklahoma State University’s College of Human Environmental Sciences.

Fassler was given numerous awards throughout his career, including IFMA’s...

Industry News & Opinion

New York’s Department of Labor is seeking to overhaul the pay rules for foodservice employees and other workers whose job schedules might be tweaked at the last minute.

The proposals are a twist on the predictable-schedule laws that have been cropping up across the country. New York’s suggested rule changes look to protect call-in employees, or staff members who essentially are on standby to come into work if a shift is particularly busy. Although that setup is more of a convention in retailing, many restaurants also use that model, particularly during holiday seasons or on busy...

FSD Resources