Parents Chipotle Sweet-Potato Pigskins

I'm not a huge fan of regular baked potatoes. When everyone else at a restaurant is ordering a baked potato I am eating a salad. Growing up my mom never really made potato dishes. It was my dad who would wake up early on Sunday mornings and prepare a huge breakfast with a large helping of fried potatoes. I still love those fried potatoes whenever I go home. While I might not love regular baked potatoes, I do love sweet potatoes. I could devour pretty much any dish or recipe utilizing sweet potatoes. The February issue of Parents Magazine had a recipe for Chipotle Sweet-Potato Pigskins which promised to be low in fat and have a smoky heat from the chipotles.

This recipe has six ingredients. It takes 1 hour and 40 minutes of total time, 20 minutes of which is active, and makes 8 servings. There are very few ingredients in this recipe and I had no problems finding any of them at my local grocery store. Make sure to pick small to medium sweet potatoes in order for them to fully cook in the amount of time suggested. If your sweet potatoes are on the larger side it could take up to a half hour longer than the suggested time. Additionally, be careful when you are scooping out the sweet potatoes to not scrap all the way through the skin or they won't hold up to be re-stuffed. For the potatoes for my two kids I   left off the onions and Greek yogurt since they can be hit or miss on what they will eat. I followed the remainder of the recipe as written. 

The chipotles in this recipe create a delicious smokey flavor, with a little bit of heat. Sweet Potatoes are a great source of vitamin C, which is great for this time of year when everyone seems to be fighting off some sort of cold or sickness. My husband loved that these sweet potatoes had a different type of taste than your run of the mill variety from steak houses. Overall, an easy recipe with great flavor.

For the recipe go to Chipotle Sweet-Potato Pigskins.