These Southwestern twice-baked sweet potatoes are loaded with bacon, chipotles, pepper jack cheese, and green onions, bringing all the flavor of the Southwest to tender sweet potatoes.

Material:

. 2-3 large sweet potatoes

.2 tbsp olive oil

. 1 teaspoon garlic powder

.1 tsp onion powder

. 1/2 teaspoon chili powder (according to taste)

.2 chipotle peppers in adobo, finely chopped, plus 2 tablespoons

. Salt and pepper to taste)

. Green coriander (for garnishing)

.2 tablespoons maple syrup

. 1/4 cup finely chopped green onion

. 1/4 cup sour cream

. 2 3/4 cups grated pepper jack cheese, divided

Method of Preparation:

1. Boiling: Wash the sweet potatoes thoroughly, peel them and cut them into cubes. Put them in a pot and boil them with water and salt until they become soft (about 15-20 minutes).
2. Drying: Drain the boiled potatoes and let them cool for a few minutes to remove excess water.
3. Combine the butter, remaining bacon grease, and remaining salt in a bowl and mash until creamy and only small lumps remain. Stir in the chipotles and adobo sauce, maple syrup, green onions, sour cream, and 1 cup cheese. Spread the filling evenly over the potatoes and top each potato with 1 tablespoon of cheese. Place the potatoes back on the baking sheet.
4. Seasoning: In a large bowl, add boiled potatoes, olive oil, garlic powder, onion powder, chili powder, salt, and pepper. Mix well so that the spices are well coated on the potatoes.
5. Roasting: Preheat the oven to 200°C. Spread the potatoes on a baking tray and roast for 20-25 minutes or until they are golden and crispy.
6. Serving: Serve the prepared potatoes hot garnished with coriander leaves. This dish tastes great as a side dish or as a snack.