28 Jan Big Game, Big Taste, Little Calories: Twice Baked Chipotle Sweet Potato Skins
By Elizabeth Canepari, MS, RD, Contributing Blogger
Ditch the traditional white potato skin for this sweet and spicy treat. Not only are sweet potatoes loaded with vitamins and minerals, but leaving the skin on provides extra fiber. Move over bacon and sour cream, chipotle and pecans just moved in!
Twice Baked Chipotle Sweet Potato Skins
Serving size: 4 wedges
Nonstick cooking oil
4 medium sweet potatoes; skins scrubbed
1 (5.3 ounce) container nonfat plain Greek yogurt
3 tablespoons chipotle peppers with adobo sauce, minced
¼ cup raw pecans; chopped
2 tablespoons honey
½ teaspoon ground cinnamon
½ bunch green onions; chopped
1. Preheat oven to 350°F. Line a baking sheet with aluminum foil and coat it with nonstick cooking oil.
2. Pierce potatoes 3-4 times with a knife and microwave until soft; about 15 minutes. Allow to cool for about 10 minutes.
3. In a small bowl, stir together yogurt with chipotle peppers and adobo and set aside.
4. Slice the potatoes in half. Scoop out the centers and place in a large bowl with half of the yogurt mixture. Stir to combine.
5. Slice each potato skin into about 7 small pieces. Top each wedge with about 1 tablespoon of the potato and yogurt mixture and place on prepared baking sheet. Bake about 10 minutes until lightly browned.
6. In a small bowl, toss pecans with honey and cinnamon. Place on a separate foil lined baking sheet and place in a 350°F oven until crisp, about 5 minutes.
7. Top baked potato wedges with about a teaspoon of the remaining yogurt mixture. Sprinkle green onions and pecans over the top prior to serving.
Nutrition information per serving: Calories: 123, Total fat: 3 gram, Saturated fat: 0 gram, Carbohydrates: 21 grams, Fiber: 3 grams, Sugar: 10 grams, Protein: 4 grams, Cholesterol: 1 milligrams, Sodium: 84 milligrams