POBLANO-CHEDDAR TWICE-BAKED SWEET POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Scrub the sweet potatoes and dry well; transfer to a baking sheet. Bake until easily pierced with a knife, about 40 minutes. Remove from the oven and let cool 5 minutes.
- Roast the poblanos over the flame of a gas burner (or under the broiler), turning, until charred all over, 4 to 5 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel off the charred skins and remove the stems and seeds. Finely chop the peppers and set aside.
- One at a time, hold each sweet potato with a kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Mash the flesh with the butter, 3 tablespoons crema, the lime zest and adobo sauce until smooth. Stir in the poblanos and scallions; season with salt and pepper. Brush the potato skins with melted butter and season the insides with salt and pepper. Return to the baking sheet.
- Mound the filling into the sweet potato skins and sprinkle the tops with the cheese. Return to the oven and bake until the filling starts browning and the skins are crisp, 16 to 18 minutes. Season with salt.
- Stir the remaining 3 tablespoons crema in a small bowl with enough lime juice until thin enough to drizzle. Season with salt. Drizzle the lime crema over the sweet potatoes and top with cilantro.
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Stella's space
[email protected]These are so easy to make and they're always a crowd-pleaser. I like to serve them with a dollop of sour cream and a sprinkle of chopped cilantro.
Abraham Mesa
[email protected]I'm not usually a fan of sweet potatoes, but these were really good. The poblano peppers and cheddar cheese made them extra special.
Kolawole Abegunde
[email protected]These twice-baked sweet potatoes are the perfect comfort food. They're warm, cheesy, and filling. I love that they can be made ahead of time, too.
Raja premi Yadav
[email protected]I made these for a potluck and they were a huge hit! Everyone loved them and asked for the recipe. I'll definitely be making these again.
Bibi Yasmin
[email protected]These are the perfect side dish for a holiday meal. They're easy to make and they always look impressive. I like to garnish them with a sprig of fresh rosemary.
Shafik Kasimu
[email protected]I've made this recipe several times and it's always a success. I like to use a variety of different cheeses, depending on what I have on hand. Mozzarella, provolone, and Monterey Jack are all great options.
File Frp
[email protected]These are so easy to make and they're always a hit with my family. I like to add a little bit of chopped bacon to the filling for extra flavor.
Lily Philpott
[email protected]These twice-baked sweet potatoes are the perfect fall dish. They're warm, comforting, and full of flavor. I love that they can be made ahead of time, too.
Habib Habib Habib Habib
[email protected]I'm not a big fan of sweet potatoes, but I really enjoyed these. The poblano peppers and cheddar cheese balanced out the sweetness perfectly.
Hafuruchi Sylvanus
[email protected]This is a great recipe for a healthy and delicious side dish. The sweet potatoes are packed with nutrients and the poblano peppers and cheddar cheese add a lot of flavor.
Asmita Tamang
[email protected]I made these for a party and they were a big hit! I had to double the recipe because there were so many people. Everyone loved the combination of sweet and spicy.
Naiem Naiem
[email protected]These are so easy to make and they're always a crowd-pleaser. I like to serve them with a dollop of sour cream and a sprinkle of chopped cilantro.
Muhammadjhanzaib farooqkayani
[email protected]I've made this recipe several times and it's always a hit. I like to use different types of cheese, depending on what I have on hand. Gruyère or fontina are both great options.
Elizabeth Dehart
[email protected]These twice-baked sweet potatoes are the perfect comfort food. They're warm, cheesy, and filling. I love that they can be made ahead of time, too.
Shanti Dookhun
[email protected]I'm not usually a fan of sweet potatoes, but these were really good. The poblano peppers and cheddar cheese made them extra special.
Louise Smith
[email protected]I made these for a potluck and they were a huge success! Everyone loved them and asked for the recipe. I'll definitely be making these again.
Amir Yhap
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the ingredients are all pretty common. Plus, it's a healthy and delicious way to get your veggies in.
Harihar Pudasaini
[email protected]I was a bit skeptical about the poblano peppers, but they really worked well in this dish. The sweetness of the sweet potatoes balanced out the spice of the peppers perfectly.
Rajab Rajab shah
[email protected]These twice-baked sweet potatoes were a hit! The poblano peppers added a nice smoky flavor and the cheddar cheese was the perfect gooey topping. I'll definitely be making these again.