Chipotle Shrimp Twice-Baked Sweet Potatoes
Chipotle Shrimp Twice-Baked Sweet Potatoes

Chipotle Shrimp Twice-Baked Sweet Potatoes

5 from 1 reviews
Chipotle Shrimp Twice-Baked Sweet Potatoes
Prep time
Cook time
Total time
These plump sweet potatoes are stuffed with a spicy chipotle mixture and topped with chipotle shrimp in a velvety sauce. This dish makes a delicious and filling dinner entrée.
Serves: 2-4
Twice-Baked Sweet Potatoes Ingredients:
  • 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
Chipotle Shrimp Ingredients:
  • 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
  • salt
  • 1 1/2 tablespoons fresh lime juice
  • 1 1/2 tablespoons unsalted butter
  • chopped cilantro and sour cream for garnish
  1. 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.
  2. 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.
  3. 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.


6 Comments on Chipotle Shrimp Twice-Baked Sweet Potatoes

  1. heidi
    February 21, 2016 at 11:16 pm (6 years ago)

    the potatoes look yummy but your writing is delicious!

  2. heather @french press
    February 22, 2016 at 9:03 am (6 years ago)

    this is why i shop lululemon online 🙂 and those potatoes are awesome!!

  3. April
    February 22, 2016 at 9:24 am (6 years ago)

    You made my morning. Love your post ❤️ The recipe looks good too 😉

  4. Des @ Life's Ambrosia
    February 22, 2016 at 4:08 pm (6 years ago)

    What a gorgeous twist on the baked potato! this looks great!

  5. Lisa | Healthy Nibbles & Bits
    February 23, 2016 at 1:35 am (6 years ago)

    As someone with child-bearing hips and thighs, I definitely wouldn’t have wanted my hip measurements to be communicated across the store! I would have been mortified, and would need to eat 3 of these beauties to make me feel better!


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