Sweet 'n Spicy Twice Baked Sweet Potatoes

sugar and spice, oh so nice...

I HATED, yes HATED, sweet potatoes when I was a kid. I used to sit at the dinner table forever when they were served. I eventually ate them by holding my nose and chugging milk as a chaser. Then I had sweet potato fries and realized that I do like sweet potatoes, I just don't like how they were served when I was a kid. I'd only had sweet potatoes with marshmallows, brown sugar, and butter. So, in essence, sweet potatoes were made sweeter.

This recipe is different, I've made sweet potatoes both sweet and spicy. This recipe is a riff on the popular twice baked potato, stuffed with cheese, green onion, jalapeno, and spices. It's a great side dish for fall and for the up-coming Thanksgiving holiday. Make this dish for either occasion, here's how...

Ingredients - Serves 4
4 Medium Sweet Potatoes, scrubbed clean
2 T Unsalted Butter, melted
1 C Shredded Sharp Cheddar Cheese, plus more for topping
3 Green Onions, chopped
1 Jalapeno, seeded & chopped
1 T Chili Powder
1 tsp. Paprika
1/2 tsp. Ground Cumin
1/4 tsp. Cayenne Pepper
1 tsp. Kosher Salt
1/2 tsp. Black Pepper

Directions
Preheat the oven to 400 degrees. Place the potatoes on a baking sheet and cook for 1 hour, or until the potatoes are cooked through. Remove from the oven to cool slightly, enough to handle. Reduce the oven temperature to 350 degrees.

Once the potatoes are cooled, cut off the tops to make a canoe-shape. Reserve the tops. NOTE: You are only cutting off the top, not cutting the potato in half. Carefully scoop out the flesh, leaving enough for the skin to keep its shape. Place the scooped out potato skins back on the baking sheet.

Put the potato flesh into a mixing bowl. Add the rest of the ingredients and mix everything together really well. Taste and adjust the seasoning as needed. Then, put the potato mixture evenly back into the skins, mounding as necessary.

Top each potato with a little more cheese. Place the tops, cut side up, onto the baking sheet as well. Season with a little salt, pepper, and chili powder. Place back into the oven and bake for another 15-20 minutes, or until heated through. Serve immediately. Enjoy!