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Twice Baked Maple Chipotle Sweetpotatoes with Goat Cheese & Pumpkin Seeds

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  • 6 large sweetpotatoes
  • Extra-virgin olive oil
  • 1 heaping cup plain Greek yogurt
  • 1/2 cup maple syrup
  • 1-2 canned chipotles in adobo sauce
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 4-6 tablespoons crumbled goat cheese
  • 1/4 cup toasted pumpkin seeds


  • Rinse and scrub sweetpotatoes with a rough brush or veggie cleaner. Dry well. Coat sweetpotatoes with a thin layer of olive oil. With a fork, prick sweetpotatoes all over, about 6 times.
  • Grilling instructions: Preheat grill and set burners on indirect medium heat. Place sweetpotatoes in the center of the cooking grate; grill-roast until the skin is crisp and the inside is soft but the skin is still intact, about 1 hour. Remove from grill; set aside. Preheat oven to 350°Grilling alternative: Preheat oven to 400°Bake until tender but not mushy, about 1 hour. Let cool to lukewarm. Reduce heat to 350°F.
  • To make the twice-baked potatoes: Choose the four potatoes with the most skin intact and cut them in half lengthwise. Leave a 1/2-inch margin of the potato intact, scoop out the sweetpotato flesh with a spoon and place in the bowl of a food processor; reserve skins. Peel remaining two sweetpotatoes and add flesh to the bowl; discard skins.
  • To bowl add yogurt, maple syrup, chipotle, cinnamon and salt; puree until smooth. (see notPlace mixture in a piping bag or spoon mixture into reserved shells; top with goat cheese.
  • Place on a rack over a baking sheet; bake until filling is warmed through and cheese is melty and lightly browned, about 25 minutes. To serve, garnish with toasted pumpkin seeds.
Mixture can be refrigerated for up to 2 days at this point. Follow remaining instructions and bake in oven until filling is warmed through, about 50 minutes.