Chipotle, Orange, Maple Twice Baked Sweet Potatoes

Double baked equals double delicious. Sweet, spicy, salty and creamy all mixed up in one convenient, nutritional powerhouse. We are at a crossroads about dairy. We understand hard-core Paleo says “NO DAIRY”. Mark SissonKurt Harris, and many, many others have pointed out conflicting arguments about dairy. Some say, “Yes.” Some say, “Yes, but..”, and some say “No.”  It’s up to you. So, we’re eating it today, but have included a tasty alternative for those who just say no to dairy.


  • 4 medium sweet potatoes
  • 8 oz. mascarpone cheese* (or cream cheese or coconut milk)
  • 1 chipotle pepper in adobo (NOT 1 can) + 2 T adobo sauce from the can
  • zest of 1 orange
  • 2 T maple syrup + extra for drizzling on top


Preheat your oven to 350ºF.

Split the sweet potatoes in 1/2, lengthwise, and coat with a bit of oil. Bake until they’re tender, depending on how big they are, about 25 minutes.

Once the potatoes are done and have cooled enough so you can handle them, scoop out their insides and place them into a mixing bowl, along with the rest of the ingredients. Mix well to combine. Place the mixture back into each of the potato halves and bake for 20 minutes. Put the oven on broil and caramelize the tops of the sweet potatoes until a nice brown-like crust forms on top–about 5 minutes, keep your eye on them.

Drizzle the tops with a bit of maple syrup and serve hot.

*Mascarpone is an Italian triple cream (40% fat) cultured cheese, similar to, but not quite like American cream cheese. It’s pretty freakin’ awesome. If you eat dairy, you must try it.

31 thoughts on “Chipotle, Orange, Maple Twice Baked Sweet Potatoes

  1. Juli Reply

    Loved it!! The boyfriend and i ate these on Friday night and had a CF competition Saturday morning and we both pr’d!! These things are magic ;)

  2. Brandon Keatley Reply

    i agree! i had them for lunch friday and PR’d Fran friday night….2:47 Rx

    i seriously thought to myself…i will need to eat those again before next competition.

  3. Kelli Floyd Reply

    Oh my gosh these sound and look sinfully delicious! Can’t wait to try these. YUM!

  4. Juli Reply

    2:47??? That’s an AWESOME Fran time Brandon! Way to go! We both pr’d in our CF Total AND 5k times! You two work wonders!

  5. Brandon Keatley Reply

    thank you, thank you. first time breaking 3 min. guess i just wanted to say…we know we talk the talk but we’re also trying to walk the walk.

    good job to you two. i hope it helps my Total because it needs it.

  6. natalie Reply

    These were soo yummy and delicious! Quite possibly my favorite recipe so far! Keep em comin!

    • megan keatley Reply

      thanks natalie! i would like to welcome you to the world of food processing heaven…matt told me ya’ll got one for christmas. woohoo!

  7. Andrew Reply

    Made these for dinner last night. They were delicious! I did some without the chipotle for my two and a half year old, and he ate it up. My wife and I had it with the chipotle. We had them with maple glazed chicken thighs. Just chicken thighs cooked in a pan, then you deglaze the pan with red wine vinegar and a little maple syrup. Put the chicken thighs back in to coat in the pan glaze. Seriously good meal!

  8. Garrett Reply

    These were awesome! Guaranteed I will be doing this recipe A LOT! Thanks!

  9. Bridget Reply

    I was wondering what brand you use of chipotles in adobo and where you get them. The only ones I can find are ‘Embasa” brand and they have wheat flour in them…

  10. brandon keatley Reply

    the brand is “san marcos”…there is canola oil on the label but very little fat (1g)so i guess it’s not much. no wheat though.

  11. Christine M. Reply

    Om nom nom! I’m apparently awful at scooping out the potatoes without tearing up the skin, so I ended up making this as a twice-baked casserole. Very tasty!

  12. Chrissy Reply

    These are delicious!!! & it was my first time trying Mascarpone. YUMMMM, how have I gone this long without it?! These are gonna be so great to save & grab later. Thanks for another awesome recipe! You guys are quickly becoming my favorite cooks…

  13. missysoupy Reply

    I threw the “guts” of this recipe into a baking dish and served this instead of those sugar-laden yams for Thanksgiving. It was a HUGE hit amongst the adults. One friend even said that he has never liked sweet potatoes, but LOVED this dish. Thanks for another keeper — you guys have great recipes!

    P.S. It’s also super tasty as cold leftovers when you’re starving after a morning workout. Not that I’d know… ;o)

  14. Chrissy Reply

    I loved these so much last time and, being one person, they lasted forever- I’m gonna try ‘em with coconut milk & maple extract today. Can’t wait to eat them again!!

  15. Catherine Reply

    Amazing! I just made these today, and had two halves for dinner. One thing to point out is that for me, the sweet potato was so incredibley sweet to the palate that I omitted the maple syrup altogether.

  16. Jenny Reply

    Just made these, divine! Had to bake the intact halves at least 45 minutes for them to cook through, and I used half cream cheese, half neufchatel, with a dash of ginger syrup in addition to the maple. Super yum!

    • megan keatley Reply

      mmmm, ginger syrup. i have been known to sit and eat crystallized ginger on occasion. i love ginger…such a great idea!

  17. Alycia Reply

    Had these with roast chicken and an arugula salad last night. Loved every bite!

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