This incredible recipe takes potato skins way beyond the usual restaurant variety. Delicious sweet potatoes are the base for a ton of insane flavour from spicy chorizo, paprika, old cheddar, and more. It’s all topped with chili chocolate sour cream sauce, a rich and tangy blend you’ve got to taste to believe! Go way beyond expectations at your next party with this crazy appetizer!
Yield: 2 servings (4 pcs. per serving)
Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Ingredients:
For the Chili Chocolate Sour Cream Sauce:
- 40 g / ¼ cup 90% dark chocolate, chopped
- 250 ml / 1 cup sour cream
- 3 g / 1 tsp ancho chili powder
- 2 g / ½ tsp ground cumin
- 1 g / ¼ tsp ground cayenne pepper
For the Spicy Sweet Potatoes:
- 2 medium sweet potatoes
- 30 ml / 2 tbsp Mirage margarine, melted and divided
- 3 g / 1 tsp smoked paprika
- 3 g / ½ tsp salt
- 1 g / ¼ tsp cayenne pepper
- 55 g / ½ cup extra old white cheddar
- 35 g / ¼ cup cooked and chopped spanish chorizo or bacon
- 20 g / ¼ chopped green onions
Directions:
For the Chili Chocolate Sour Cream:
- Melt chocolate in a double broiler or in a bowl set over a pot of simmering water (the bowl should not touch the simmering water) stirring, until melted. Remove from heat and stir in 30 ml / 2 tbsp of sour cream to temper the chocolate. Stir in remaining sour cream, ancho chili powder, cumin, and cayenne powder.
For the Spicy Sweet Potatoes:
- Preheat oven to 425°F (230°C).
- Pierce sweet potatoes all over with a knife. Brush potatoes with half of the Mirage margarine, wrap each potato in foil and place in preheated oven. Bake until fork tender, about 40 to 50 minutes.
- Once cool enough to handle, cut sweet potatoes in half lengthwise. Scoop out flesh leaving a ½ inch (1 cm) border.
- Increase oven temperature to 450°F (232°C), and line a baking sheet with parchment.
- Cut sweet potatoes in half lengthwise and place on prepared baking sheet. Brush both sides of potato skins with remaining margarine.
- Sprinkle flesh side with smoked paprika, salt, and cayenne pepper. Bake, flesh side down, for 10 minutes; flip and bake for an additional 10 minutes.
- Top each potato skin with shredded cheese and cooked chorizo; bake for 5 minutes or until cheese is melted.
- Garnish potato skins with chopped green onions and serve with chili chocolate sour cream.
Chefs Notes:
- Use extra sweet potato flesh for a tasty sweet potato mash.
- For a lighter sauce use 2% Greek yogurt instead of sour cream.
- This recipe can easily be doubled to feed a larger group.
