A little spicy and a whole lot of healthy, this delicious dish makes great use of the natural sweetness of sweet potatoes combined with tart lime and spicy peppers.
The recipe is from the The Vegan Girl’s Guide to Life by Melisser Elliott. We are giving away copies of the book to a few of our lucky readers, so be sure to leave your comments below in order to win… your comment is your entry! Winners will be announced next week.
4 large sweet potatoes, about 2 1/2 lbs
1 Chipotle pepper, pureed
2 tsps. adobo sauce from can of peppers
2 Tbsp. Earth Balance® Buttery Spread
2 tbsp. lime juice
1 tsp. Salt
1/2 tsp. freshly ground pepper
Preheat oven to 400 degrees F.
Place potatoes on a piece of foil on a baking sheet and bake in the oven until soft, 40 to 45 minutes.
Remove the potatoes from the oven and let them cool until you are able to handle them.
Slice potatoes in half lengthwise and carefully scoop out the flesh, being careful not to damage the skin.
Turn the oven down to 350 degrees.
Add the chipotle pepper to a food processor and chop it finely. Add the sweet potato filling, adobo sauce, Earth Balance® Buttery Spread, lime juice, salt & pepper, puree until smooth. Taste the mixture & season as needed.
Fill each of the skins with the mixture, place back on the foil baking sheet and bake for 15 to 20 minutes, until tops are lightly browned. Remove the sweet potato skins from the oven & serve warm.
Do you enjoy spicy foods or are ingredients like chipotle peppers just way too hot for you? Let us know and you might win a copy of The Vegan Girl’s Guide to Life! You’ll also be automatically entered in our Everyday Giveaway for a chance to win coupons for free Earth Balance®!