Tuesday, May 10, 2005

Twice-Baked Sweet Potatoes

Twice-Baked Sweet PotatoesTwice-Baked Sweet Potatoes (Adapted from Rachael Ray)

4 large sweet potatoes
2 teaspoons olive oil
Salt and fresh ground black pepper
1 pound chorizo, casings removed and sliced into half moons
1/2 cup chicken broth
3 tablespoons butter, softened
1 cup mashed pumpkin
1 garlic clove, minced
1 chipotle in adobo sauce, finely chopped, plus 1 tablespoon sauce
1 teaspoon orange zest
1/4 cup fresh squeezed orange juice
1 tablespoon honey
1/8 teaspoon fresh grated nutmeg
3 ounces shredded smoked cheddar cheese
2 scallions, thinly sliced

Preheat an oven to 350

Drizzle sweet potatoes with olive oil and rub them all over to coat. Season with a bit of salt and fresh ground black pepper - set the potatoes on a small baking sheet. Bake until tender, about 45 to 55 minutes. Remove and set aside until they are cool enough to handle.

While you wait for the potatoes to cool, heat a medium skillet over medium heat - add chorizo and sauté until crisp, about 5 to 6 minutes. Remove and scoop the meat onto a plate lined with paper towels.

Preheat broiler to high.

Cut the potatoes in half lengthwise - scoop out the insides using a spoon, but make sure to leave a little around the edges and bottom near the skin so the potato will retain its shape.

To the same pan you cooked the chorizo in, add the scoops of sweet potato, broth, butter, pumpkin, honey, garlic, chipotle and adobo sauce, orange zest, juice, nutmeg. Season with salt and fresh ground black pepper to taste. Coarsely mash the mixture together with a potato masher.

Carefully refill the sweet potato shells with the mashed mixture and place them back onto the baking sheet. Scatter the tops with the reserved cooked chorizo and a scattering of the shredded cheese. Place the potatoes under the broiler to melt the cheese, about 1 minute.

Makes 4 servings.

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