Serves: 4
Total Calories: 309
Set Sun Oven out to preheat.
Lightly coat a baking pan with cooking spray. Place the sweet potatoes in the pan and bake in the Sun Oven until soft, 1 1/2 to 2 hours. Remove pan from the Sun Oven. When the potatoes are cool enough to handle cut off the top third of each one. Scoop out all the flesh from the smaller top parts and discard the skin. Scoop out the flesh from the larger parts leaving a 1/2-inch thick layer inside the skins. Place the skins back in the baking pan.
Using an electric mixer or food processor, mix the scooped out flesh, chipotle chilies, and salt. Spoon the mixture into the reserved skins. Cover the pan with tin foil and a dark tea towel and bake in the Sun Oven until heated through, 30 to 40 minutes.
This Sun Oven Twice Baked Southwestern Style Sweet Potatoes recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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