Corn & Bacon Hash Stuffed Sweet Potato with Chipotle Cream

  • 4 medium sweet potatoes, halved
  • 2 bacon pieces
  • 2 ears corn, corn cut from cob
  • 1 red bell pepper, diced
  • 1 jalapeno, seeded, diced
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon black pepper
  • Cilantro, for serving
  • For the chipotle cream:
  • 1/2 cup sour cream
  • 1 teaspoon lime juice
  • 2 teaspoons canned chipotle in adobo juice

Preheat oven to 400F.

Place sweet potatoes cut-side up on a baking sheet, cover with foil and bake for 40 minutes or until soft. Remove from oven, mash insides with a fork (still inside skins).

In a large skillet over medium heat, cook bacon. Remove, drain and chop. To the skillet, add corn, jalapeno and red bell pepper; cook for 8-10 minutes or until soft. Add garlic, salt, chili powder, cumin and pepper; cook for 8-10 minutes or until flavors are integrated.

To make the chipotle cream: In a bowl, mix together chipotle cream ingredients.

To assemble: Fill each sweet potato with hash. Top with cilantro and cream. Serve warm.

Original Recipe found @