TWICE BAKED SWEET POTATOES WITH CHIPTOLE PECANS ENJOY DAN:

TWICE BAKED SWEET POTATOES WITH CHIPOTLE PECANS b y CHEF DAN:

Serves 6

INGREDIENTS:

6 sweet potatoes, scrubbed and halved lengthwise

1 tablespoon grape-seed oil

4 tablespoon butter, cut into small pieces

1/4-cup maple syrup

1/2-teaspoon cinnamon

1 tablespoon vanilla

1/4-teaspoon chipotle chili powder

Pinch of sea salt

CHIPOTLE PECANS:

3 tablespoons butter

1-1/3-cup pecans

Tablespoon brown sugar

3/4-teaspoon chipotle powder

DIRECTIONS:      (PRE-HEAT OVEN TO 350 DEGREES)

1.      Wash and Bake the sweet potatoes rubbed with oil in pre-heated oven for 1 hour.

2.      Remove from oven and place on cutting board to cool slightly.

3.      Cut a 2-inch slice off the top of each potato and scoop out soft insides in a bowl.

4.      Using a whisk, mash and stir the sweet potato until dry, about 4 minutes.

5.      Add butter, maple syrup, cinnamon, chipotle chili powder, vanilla, and salt.

6.      Whisk until smooth.

7.      Spoon back into the potato shells.

CHIPOTLE PECANS:

1.      Melt butter in a skillet over medium-heat when sizzling.

2.      Add pecans, chipotle chili powder and sugar, stirring until the sugar begins to caramelize and the pecans are coat with the sauce, 4-5 minutes.

3.      Pack pecans on top of the potato.

4.      Place on a prepared baking sheet and bake in 350 degrees oven for 15 minutes.

ENJOY DAN:                                                            BON-APPETITE!!