Looking for a great Thanksgiving side dish? Look no further ~ these Cinnamon Chipotle Twice-Baked Sweet Potatoes will change your life. Forever & ever.
You can serve these sweet potatoes for brunch, as an any day side dish/main course and of course on Turkey Day! This recipe is inspired by the awesome new cookbook, The New Southwest by Megan Micozzi (Scarletta Bakes)
There are so many recipes I am intrigued by in this book. I have always loved the flavors of the American Southwest & Megan has profound knowledge & innovative take on this cuisine.
She offers us a funky modern twist on this classic cooking style.
This book has an abundance of sweet & savory recipes to choose from.
I took the liberty to use some of the ingredients I had in my house. Instead of walnuts I used toasted pecans. I swapped out brown sugar for pure maple syrup. I didn’t have ancho chile. I added a little bit of greek yogurt to the potato mash. I also added my true love, ground cinnamon.
And I topped these pretties with extra nuts, raisins & bacon.
And bourbon maple syrup.
I think Megan would be OK with all of that!
Yours truly has a blurb on the back of this book. I was truly honored to be asked by Megan to do this. She is an awesome gal ~ we spent time together last year for reals at the Idaho Potato Harvest Tour. She is a blast and we loved that trip!
Some more recipes I can’t wait to try from her cookbook:
- Caramel-Soaked Mexican Chocolate Pancakes
- Feast Day Cookies
- Hatch Chili Cheese Burgers
- Pinyon Butter Oatmeal
- Pomegranate & Lime Chicken Thighs
- Sweet Glazed Avocado Doughnuts
- Roasted Garlic Guacamole
- and many, many more!
- 1 cup Pecans (or Walnuts), coarsely chopped
- 4 large Sweet Potatoes, select ones of similar size
- 1/4 cup Butter, melted
- 1/4 cup pure Maple Syrup or Bourbon Maple Syrup
- 2 tablespoons Fat Free Greek Yogurt or Heavy Cream
- 2 teaspoons ground Chipotle Chile
- fine Sea Salt to taste
- ground Cinnamon
- 3/4 cup Golden Raisins
- Coconut Oil (spray or some that is melted)
- 6 slices Baked Bacon, crumbled
- Bacon crumbles
- Pre heat oven to 375 degrees F with the rack in the middle. Lay nuts in a single layer on a rimmed baking sheet. Toast until fragrant and light golden brown. About 5-7 minutes. Remove from oven and set aside to cool. Set aside 1/4 cup nuts for topping.
- Pierce through the skin of the sweet potatoes several times with a sharp knife or fork. Place on a rimmed baking sheet and bake until tender about 60-75 minutes. Set aside to cool.
- Slice the potatoes in half. Carefully scoop out the flesh and put in a large bowl. Stir in the butter, spices, maple syrup, yogurt/cream into the potato flesh. Combine and mash well until you have a uniform purée. Season with salt to taste. Fold in the toasted pecans & raisins (set aside 1/4 cup raisins for the topping.)
- Carefully refill the potato skins with the mixture and top with some coconut oil. Return to the oven and bake for 10-15 minutes until golden brown. Serve immediately and top with nuts, raisins & bacon.
This giveaway is now closed. The winner has been contacted via email. Stay tuned for more fun ones soon!
One lucky resident of the USA can win this cookbook right here. You can also purchase one immediately at Amazon.com. This would be great for your personal collection & perfect for holiday gifts too!
Sweet Potato Recipe Links
- 4 Ways to Top Sweet Potato Oh My Veggies
- BBQ Chicken Stuffed Sweet Potato Alida’s Kitchen
- Layered Sweet Potato Enchilada Casserole Ambitious Kitchen
- Parmesan Sweet Potato Tots The Cooking Bowl
- Sweet Potato Parmigiana Bites Salad Fuss Free Cooking
- Twice Baked Walnut & Broccoli Sweet Potatoes Produce on Parade
Disclosure: This cookbook was sent to me to review and I am so happy to share it with you!