Twice Baked Guajillo Sweet Potatoes
WHAT YOU NEED
- 4 guajillo chiles
- 1 tablespoon olive oil
- ½ medium onion, diced
- 1 garlic clove, finely minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon ground cumin
- 2 tablespoon lime juice
- 6 sweet potatoes
- 1 stick unsalted butter, at room temperature
- 2 cups Cacique® Crema Mexicana Agria, plus additional for serving
- 1 stick unsalted butter, at room temperature
- 1 egg, lightly beaten
- ¼ cup cilantro, washed
- 1 cup Cacique® Queso Fresco crumbled
HOW TO MAKE IT
- Pre-heat a cast iron griddle over medium-high heat. Toast the guajillo chiles for 1-2 minutes on each side, until they are pliable and lightly toasted. Remove chile from heat, place in a bowl and cover with boiling water and allow to soak until they are rehydrated, about 15 minutes. Once the chiles are hydrated, add to a blender or food processor along with 3 tablespoons of soaking liquid, and blend until smooth. Strain; set aside. This sauce can also be prepped in advance and stored in the refrigerator until ready to use.
- Heat oil in a saucepan over medium high heat. Lightly sauté the onion until translucent, about 2 minutes. Add garlic, salt, pepper and cumin and sauté an additional minute. Remove from heat and stir in lime juice.
- Pre-heat oven to 375 degrees. Place sweet potatoes on a baking sheet and lightly prick each with a fork. Bake for 40 minutes or until potatoes are tender. Remove from oven and carefully slice each potato in half and with a spoon scoop out the cooked potato flesh into a large bowl. Mash warm sweet potato flesh along with sautéed onions, butter, crema and 3 tablespoons guajillo sauce until smooth. Season to taste with salt and pepper and add additional guajillo sauce if desired and stir in beaten egg. Scoop mixture back into sweet potato shells, return to oven and bake an additional 10 minutes. Serve warm topped with crumbled queso fresco, cilantro and crema.
