Twice Baked Sweet Potato

From here

Notes: Haven't made these, but they sound so good.

Ingredients

• 6 sweet potatoes, even in size and scrubbed
• 4 tablespoons brown sugar
• 4 tablespoons butter, room temperature
• 4 ounces cream cheese, room temperature
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• Salt and freshly ground black pepper

Directions

Preheat oven to 375 degrees F.

Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.

Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.

Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.

Sugar and Spice Sweet Potatoes

Sugar and Spice Sweet Potatoes (from here)

Notes: This was DELICIOUS. I made my changes from the original recipe in the notes below.

Boil the sweet potatoes until soft, take off the skins, and then cut them into slices 1/2 inch-ish thick. Brush tops with melted butter.

Combine the following:
1 1/2 tbsp light brown sugar
1/2 tsp. kosher salt
1/2 tsp. ground cumin
1/2 tsp chili powder
1/2 tsp. paprika
1/4 tsp. onion powder
1/4 tsp. chipotle chili powder (didn't have this, so I didn't use it)
1/8 tsp. garlic powder
1/4 tsp. coarse ground pepper

Sprinkle the tops of the sweet potatoes with half of the spice mixture. Roast or fry them in a pan with butter or olive oil.

Turn them over and sprinkle with remaining seasoning. Make sure you get a golden crust on the potato.

I did them in the skillet with olive oil. I loved the flavor!

Chunky Black Bean & Sweet Pototao Chili - from Karen

2 tsp. vegetable oil
1 cup chopped sweet onion
2 red or green bell peppers or 1 of each, cut into 1/2 inch chunks
4 cloves garlic, minced
1 tsp. chili powder
1 can (about 14 oz.) fire-roasted diced tomatoes, undrained
1 tbsp. minced chipotle chiles in adobo* (Karen substituted La Preferida mild green chiles)
1 small sweet potato (8 oz.), peeled and cut into 1/2 inch chunks (1 1/2 cups)
1 can (about 15 oz.) black beans, rinsed and drained
1/2 cup chopped cilantro or green onions (optional)

*Puree the contents of a 7 oz. can of chilies in a blender. Refrigerate or freeze remaining pureed chiles for another use.

1. Heat oil in large saucepan over medium heat. Add onion; cook & stir 5 minutes. Add bell peppers, garlic and chili powder; cook and stir 2 minutes.

2. Add tomatoes and their juices, chipotle chiles and sweet potato; bring to a boil. Cover and simmer over medium-low heat 15 minutes. Stir in black beans; cover and simmer 8 to 10 minutes for until vegetables are tender. (Chili will be thick; thin with water as desired.)

3. Ladle in shallow bowls; top with cilantro or green onions, if desired.

Makes 5 servings (1 1/4 cups per serving)

Sweet-Potato Chips

Sweet-Potato Chips
Ingredients

* 2 medium sweet potatoes
* 2 teaspoons vegetable oil
* 1 teaspoon sugar
* 1/2 teaspoon cinnamon

Directions

1. Heat oven to 400°F. Coat a baking sheet with vegetable cooking spray.

2. Wash potatoes. Cut into thin slices, and place in large bowl. Pour oil onto the palms of your hands. Gently rub oil onto sweet-potato slices, tossing to combine. Sprinkle with sugar and cinnamon, tossing in bowl to coat evenly.

3. Place slices in a single layer on prepared baking sheet. Bake 20 minutes. Turn chips over and bake until slightly crisp, about 5 minutes. Transfer to plate; cool 5 minutes and serve.