This is a recipe that Tuck’s mom has modified over and over again in the last few years because they are so versatile. This version of stuffed potatoes is a great side dish for grilled steak and adobo chicken. If you prefer vegetarian, one can of black beans or sliced avocado can easily be added to the recipe to bulk it up and make it an entrée. We love the sweet and spicy combination of the filling and make these year round. In the summer we prefer to use fresh corn and throw it on the grill to give it a nice char, but in the winter and spring Trader Joe’s saves the day with their roasted frozen corn.
Chipotle Lime Stuffed Sweet Potatoes
Makes: 4 servings
Prep Time: 1 hour Total Time: 1 hour 20 minutes
- 2 sweet potatoes, cut in half lengthwise
- 1 1/2 cups roasted corn (we used the frozen roasted corn from Trader Joe’s)
- 2 packed cups kale, roughly chopped
- 1/4 cup water
- 1 large chipotle in adobo, minced + 1 tbs juices from the can
- 2 tbs honey
- juice and zest of 1 lime
- 1 large clove garlic, minced
- salt and pepper to taste
- 1/2 cup + queso fresco
- cilantro, for garnish (optional)
- Preheat the oven to 400 degrees.
- Spray a cookie sheet with cooking spray. Cut the sweet potatoes in half lengthwise. If the potatoes have sides that are flatter, cut the potato accordingly so the flat side will be the bottom when they go in the oven. Season the potatoes with salt and pepper and cook for 45 minutes to 1 hour, depending on the size of the sweet potato. The potatoes should be fork-tender.
- When there are about 15 minutes left on the timer for the potatoes, start the filling. Heat a large saute pan over medium-high heat. Add the corn, kale, and water to the pan. Saute for 3-5 minutes, or until the corn is thawed (if it was frozen) and the kale is wilted. Add the chipotle and juice, honey, lime juice and zest, and the garlic to the pan. Saute another 3-4 minutes so the flavors combine. Season to taste with salt and pepper and adjust the taste of the filling as desired with more honey or chipotles. Remove the filling from the heat until the potatoes are finished in the oven.
- Remove the potatoes from the oven. Use a fork to gently to create a little well in the center of the potatoes for the filling. Divide the filling amongst each of the potatoes and top with queso fresco. Bake in the oven for another 5 minutes.
- Serve hot out of the oven with cilantro for garnish, if desired.