For day 3 of Tilia’s Thanksgiving Feast Recipes we have gone way beyond comfort food mashed potatoes and given you a recipe we are sure will become a family favourite!

Tilia’s Chipotle Cocoa Twice Baked Sweet Potato

These incredibly rich and loaded sweet potatoes will have your guests wanting seconds. 

Careful they don’t fill up only on these!

 

4 small sweet potatoes

2 Tbsp butter

4 tsp Tilia’s Chipotle Cocoa Spice Rub

¼ cup milk

2 ounces (quarter package) cream cheese

¼ cup sour cream

1/3 cup diced chives

1 cup shredded cheddar cheese, divided

8 slices bacon, cooked and crumbled

Preheat oven to 400 degrees F. Scrub sweet potatoes and pierce all over with a paring knife or fork. Rub with olive oil then place directly on the oven rack. Bake for 1 hour or until the potatoes can be pierced easily with a paring knife.  Allow the cream cheese and butter to warm to room temperature.

Remove from oven allow to cool until they are able to be handled. Slice in half lengthwise, remove the flesh and place in a medium bowl, leaving a ¼ inch border around the skin so the sweet potatoes remain sturdy. Melt 2 Tbsp of the butter and brush on the empty potato shells.  Sprinkle with Tilia’s Chipotle Cocoa rub (about 2 tsp divided between all of the shells) and massage in. Place the empty shells on a parchment-lined baking sheet and bake for an additional 7 minutes. Remove from the oven and set aside.

Add cream cheese, milk, sour cream, 2 tsp of Tilia’s Chipotle Cocoa Spice rub to the sweet potato filling.  Using a potato masher or hand mixer, mash the mixture until combined and nearly smooth.  Stir in the bacon, chives and half of the cheddar cheese.

Fill the empty shells evenly with the mixture, mounding any excess on top of each potato. Sprinkle the tops with the remaining shredded cheddar cheese. Return to the oven and bake until the cheese is melted and the tops are golden brown, about 30 minutes, then serve immediately.

Serves 8 (half a sweet potato each)