Twice-Baked Jalapeno Sweet Potatoes with a Chipotle Streusel Topping

I’ve made a dish for years that we love and is always served on our holiday table that’s called Sweet Potato Souffle. While not really a souffle, the addition of eggs does add an element that I suppose made that name appropriate at the time. I actually recall that I got the recipe from my friend Nancy when we lived in North Carolina which was literally a lifetime ago where my children were born and where I spent some of the best years of my life. I know that I could still eat that dish by the spoonfuls but it seems the longer I live in Colorado, the more I want some spice added to sweet dishes so this year I decided to ‘heat up’ some sweet potatoes that I bought last week and do a trial run for a Thanksgiving side dish.

I had originally planned to fill the sweet potato skins with the mixture but these were huge sweet potatoes; way more than a serving size so instead I used these great little casserole dishes I’ve had forever and way too often forget to use. If you find smaller potatoes, than certainly fill the potato skins and serve in the more traditional ‘twice baked’ manner.

I found as I looked at that old recipe that I just make in a very rote manner that there is sure a lot of added butter and sugar to a root vegetable that is already so wonderfully sweet. I’ve cut back on both; in this adaptation using just a touch of maple syrup while adding some sauteed onion and jalapeno peppers. I kept the egg…it adds a bit of structure that I know I would miss. I must say it definitely did what I wanted and kicked it up a notch (thanks Emeril).

You want a bite don’t you? They are perfect with some oven fried walnut chicken strips (recipe next week!) and simple peas; this is a keeper too, just a bit spicier one!

Twice-Baked Sweet Potatoes with Jalapeno and a Streusel Topping
 
Prep time
Cook time
Total time
 
A spiced up version of a time honored favorite; perfect as a holiday side dish.
Ingredients
For the Sweet Potatoes:
  • 2 large sweet potatoes or yams
  • 1 tbsp vegetable oil
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 medium onion, diced
  • 2 jalapeno, chopped into fine dice
  • 2 garlic cloves, minced
  • 1 egg, beaten
  • 4 Tbsp half and half
  • 3 Tbsp pure maple syrup
  • Salt
For the Streusel Topping:
  • 1 tbsp all-purpose flour
  • ⅓ cup packed brown sugar
  • 1 tbsp unsalted butter, slightly softened
  • ½ tsp chipotle chile powder (or cayenne but the chipotle adds such a great smokiness)
  • ⅓ cup pecans or walnuts, chopped
Preparation
To Prepare the Sweet Potatoes:
  1. Preheat oven to 350 degrees F. Rub sweet potatoes with vegetable oil and pierce all over with a fork. Wrap in foil and place in preheated oven..
  2. Bake until tender when pierced with a fork; 55-60 minutes.Remove from the oven and allow to cool until they can be handled.
  3. Meanwhile, put butter and olive oil in skillet and heat until butter is melted. Add diced onion and saute for 5 minutes. Add the diced jalapeno and garlic and saute for 3-4 additional minutes on medium low heat until the onions start to turn golden.
  4. Cut each potato in half lengthwise. Gently scoop out the flesh and add to the onion and jalapeno mixture in the skillet.
  5. Add the maple syrup, half and half, beaten egg and salt.
  6. Using a wire whisk, whisk until the potatoes are smooth.
  7. Divide the mixture evenly between 2-4 buttered serving dishes depending on volume.
To Make the Streusel Topping:
  1. Add all ingredients except nuts to processor and blend til smooth, Add nuts and pulse just to mix.
  2. Sprinkle the streusel evenly over the sweet potatoes in the dish; bake until topping starts to brown and mixture is bubbling, 15-20 minutes.
  3. Serve in the dish or scoop onto plates for smaller servings.
Nutrition Information
Serving size: 4-6 Servings



Comments

  1. rachel says

    hi! this looks AMAZING but i’m wondering….do you think i could substitute soy milk for the half and half? or does it demand something that heavy? thanks – can’t wait to try this!

    • Creative Culinary says

      I think that would be fine; it might require a few more minutes of baking but just test it at the time given and if it’s set, you’re good to go!

    • Creative Culinary says

      I hope my kids think so because this is what we’ll be having. Old habits die hard though…I’m sure I’ll do a backup of the ‘regular’ ones too!

    • Creative Culinary says

      Awwww is right Greg. I love seeing something on a blog that takes me back; happy to do that for you today.

  2. says

    I’ve loathed sweet potatoes for most of my life but like many other things I don’t like, every now and then I’ll give them a try again just to see if perhaps something has changed. Recently I came to find out that hey, sweet potatoes are so bad! I’ve been eating them regularly mostly in fry form but they’re growing on me. This dish sounds like it is amazing! I’ll be making this soon. I’m so intrigued by the jalapeno in there and that topping looks sinfully delicious!

    • Creative Culinary says

      I think most of us were fed sweet potatoes drowned in sweet syrup and the taste of a freshly baked or fried one can be so different. I won’t say this doesn’t have a sweet element Kate but the heat is a nice compliment…let me know if you try them.

    • Creative Culinary says

      It’s definitely a bit spicy but not one to set your mouth on fire. I don’t get that actually…I love a bit of heat but nothing close to a burn. Add some heat to something sweet and I’m in food heaven!

    • Creative Culinary says

      We loved them too…now let’s see if my youngest daughter will. She still misses toasted marshmallows on top so it might be iffy. :)

    • Creative Culinary says

      I’ve been enjoying sweet potatoes more; not sure why many of us got in a habit that said only good for Thanksgiving. I love a nice baked sweet potato for dinner.

    • Creative Culinary says

      Thanks Alison…my initial thought process said cayenne but opening my spice drawer and it was chipotle all the way!

    • Creative Culinary says

      It’s a definite change Holly but one I sure love…I say through a mouthful as I have some for breakfast. :)

    • Creative Culinary says

      Yes, all of those…which I love together! I have had more people ask me where I got those dishes and I do remember but it does them no good. Costco…you know, buy it now or it will be gone tomorrow!

  3. says

    Well, now. It just wouldn’t be Thanksgiving in the South without a sweet potato souffle. And you’re right, Barb, it’s not a souffle in the classic sense though the eggs do give it some structure and cause it to puff a bit. There are other Southern “souffles” as well – squash, etc. They all rely on eggs for lift and volume.

    I have to say, though, that you have taken our southern souffle to new realms with this luscious adaptation! Jalapenos! Who would have thought of adding jalapenos? Why, you, of course. And the chili powder in the streusel. Well, that’s just gilding the lily! Love, love, love it!
    Lana @ Never Enough Thyme Most Recent Post: Caraway Cheese Spread

      • Creative Culinary says

        Let me know if you do…I eliminated some butter and sugar too and while I love that old fashioned dish; felt this was a better everyday side.

      • Creative Culinary says

        I hope you do…I cut way back on the sugar and butter in my souffle recipe too and they were still plenty sweet; now why didn’t I think of that sooner?

    • Creative Culinary says

      Eggsactly! :)

      I thought of not using egg but have always loved the texture of the one we make so did and am glad of it. My daughter will probably go different directions; one will be happy with the additional heat and the youngest? Well, she would put marshmallows on top of it too if I let her!

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