Twice-Roasted Sweet Potatoes With Chipotle

• 6 medium sweet potatoes, unpeeled (about 3 1/2 pounds)
• 1/4 cup butter, softened
• 1 tablespoon finely chopped chipotle chiles, canned in adobo sauce
• 1 teaspoon adobo sauce
• 1/2 teaspoon salt
• 3 green onions

1. Preheat oven to 400u0b0.
2. Pierce potatoes with a fork; place on a baking sheet. Bake at 400u0b0 for 1 hour and 15 minutes or until done. Cool slightly. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, butter, chiles, adobo, and salt in a food processor. Finely chop white bottom part of onions; add to pulp mixture. (Reserve green onion tops.) Pulse mixture 5 times to combine.
3. Arrange potato shells on baking sheet. Spoon potato mixture into shells. Bake at 400u0b0 for 10 minutes or until hot. Thinly slice green top part of onions, and sprinkle over potatoes.

sweet potatoes, butter, chipotle chiles, adobo sauce, salt, green onions

Taken from www.myrecipes.com/recipe/twice-roasted-sweet-potatoes (may not work)