Chipotle Shrimp Twice-Baked Sweet Potatoes
Shopping thoughts lately:
A. If my Target would put in a Starbucks, I could go ahead and move in.
B. The fact that I got out of Target without leaving my phone on a shelf somewhere where I was smelling 800 scented candles, evaluating whether or not I’m a “water carafe” kind of person, or hypocritically judging people who would buy fake succulents (I literally own fake succulents, but cognitive dissonance…) was a miracle. #ADHD
(By the way, I bought all candles. All of them. Mike hates candles.)
(Also, I am a water carafe person; alas, I decided too late.)
C. Every time I’ve visited the Apple Store over the course of 11+ years of Mac ownership, my computer issues have been covered and fixed for free. Even though I never buy the warranty. Also, the Genius Bar people never say a disparaging word about my file-littered desktop, which is my electronic equivalent of a garbage dump. I appreciate these things.
D. Last night I had my hip measurement yelled across a lululemon. I have dug a very, very deep hole that I will now hide in forever.
E. The Cheesecake Factory vanilla bean cheesecake solves most problems. But not the lululemon one. Or the water carafe one. Okay, it solves nothing. But it does so with finesse, while tasting delicious.
F. A healthy dinner is in order before eating two slices of said cheesecake (stop looking at me like that.) And now that my laptop is back from the laptop hospital in California, I can tell you all about this particular healthy dinner.
These twice-baked sweet potatoes pack a little kick! They’re stuffed with a spicy chipotle mixture and topped with chipotle shrimp in a velvety sauce. This dish makes a delicious and filling dinner entrée. And it will never call out your hip measurement in a lululemon, because it knows better.
One year ago: Hot Crab Dip in a Lemon-Garlic Baguette
Two years ago: Coconut Cloud Fruit Dip
Three years ago: Lemon Cheesecake Morning Buns
Four years ago: Brie En Croute with Figs & Rosemary
Five years ago: Quick Rosemary, Fig, and Goat Cheese Tarts
Six years ago: Best Blueberry Pie with Foolproof Pie Dough
- 2 large sweet potatoes (look for ones that are shaped like a fat oval)
- 2 tablespoons olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 teaspoon brown sugar
- 1/2 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons half & half
- 2 tablespoon chopped chipotles in adobo sauce
- 2 teaspoon of adobo sauce from can
- 1 (7 ounce) can chipotle peppers in adobo sauce, minus what was used above
- 3/4 pound medium shrimp, deveined with tails and shells removed
- 2 teaspoons minced garlic
- 2 tablespoons olive oil
- 1 1/2 tablespoons fresh lime juice
- 1 1/2 tablespoons unsalted butter
- chopped cilantro and sour cream for garnish
- Bake the sweet potatoes once: Preheat the oven to 400 degrees F and cover a baking sheet with foil. Poke each sweet potato 5-6 times with a fork and rub them with olive oil. Bake for 1 hour or until a knife poked into them meets no resistance. While they bake, mix the cumin, chili powder, brown sugar, and salt.
- Bake ‘em twice: Let the baked sweet potatoes cool for 10 minutes before slicing the top third off of each. Use a spoon to carefully scoop out the flesh (leave about 1/8 inch of flesh in the skin to give it some sturdiness). Mix the sweet potato flesh in a medium bowl with the butter, half and half, spice mixture, chopped chipotles, and adobo sauce. Return the mixture to the potatoes (At this point you can cover the potatoes and refrigerate overnight if you wish. If you do, just let them come to room temperature before you bake them the next day.) Return the potatoes to the oven for 10 more minutes.
- Make the chipotle shrimp: While the potatoes enjoy their second round in the oven, process the chipotle peppers and sauce in a food processor until smooth. Place the puree, shrimp, and garlic together in a zip-top bag and gently work the bag around until the shrimp are well coated. Place the shrimp in the refrigerator for 20 minutes to marinate. Heat the olive oil in a large skillet over medium heat until it shimmers. Add the shrimp and sauce to the pan and sprinkle with salt and the lime juice. Cook for around 4 minutes, tossing the shrimp as needed, until the shrimp are cooked through. Remove from the heat and gently mix in the butter. Remove the twice-baked sweet potatoes from the oven, cover with chipotle shrimp, sprinkle with cilantro, drizzle with sour cream, and serve immediately.