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 @ droolworthydaily.com