Foil Packed Chipotle Sweet Potatoes Recipes

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FOIL-PACKED CHIPOTLE SWEET POTATOES



Foil-Packed Chipotle Sweet Potatoes image

Spice up your sweet potatoes with this delectable recipe for Foil-Packed Chipotle Sweet Potatoes. These cheesy chipotle sweet potatoes with KRAFT Chipotle Aioli are perfect to serve at your next backyard cookout.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 4

2 lb. sweet potatoes (about 4), peeled, cut into 3/4-inch pieces
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup KRAFT Chipotle Aioli
1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

  • Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350°F.
  • Place potatoes in large microwaveable bowl. Add enough water to completely cover potatoes.
  • Microwave on HIGH 10 min. (Note: Potatoes should not be cooked until tender.) Drain potatoes; return to bowl.
  • Mix sour cream and aioli until blended. Add to potatoes; mix lightly.
  • Spoon potato mixture onto large sheet of foil sprayed with cooking spray; top with cheese. Fold foil to make packet. Place on grill over unlit area; cover.
  • Grill 15 min. or until potatoes are tender, monitoring for consistent grill temperature. Cut slits in foil to release steam before opening packet.

Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

FOIL-PACKET CARIBBEAN CHICKEN



Foil-Packet Caribbean Chicken image

Make chicken on the grill - with a Caribbean twist!

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 scallions, trimmed
1 small bunch cilantro, tender stems and leaves separated
1 tablespoon jerk seasoning
1 small clove garlic
Grated zest and juice of 1 lime
1/4 cup extra-virgin olive oil
1 1/2 pounds skinless, boneless chicken thighs, cut into 2- to 3-inch pieces
1 1/2 pounds white sweet potatoes, sliced into 1/4-inch-thick rounds
Kosher salt and freshly ground pepper
6 radishes
1/2 small pineapple
Habanero hot sauce, to taste

Steps:

  • Preheat a grill to medium high. Combine the scallions, cilantro stems, jerk seasoning, garlic, lime zest and 2 tablespoons olive oil in a food processor. Pulse, scraping down the processor a few times, until a coarse paste forms. Toss the chicken with the paste in a medium bowl.
  • Lay out four 16- to 18-inch-long sheets of foil. Divide the sweet potatoes among the foil and drizzle with the remaining 2 tablespoons olive oil. Season with salt and pepper and toss well. Arrange the potatoes in the middle of the foil and top with the chicken. Bring the two short ends of the foil together and fold twice to seal; fold in the sides to form a packet.
  • Grill the foil packets, turning once, until the chicken and potatoes are cooked through and lightly browned, about 20 minutes.
  • Meanwhile, make the salsa: Roughly chop the cilantro leaves and radishes; transfer to a medium bowl. Peel, core and chop the pineapple; add to the bowl. Add the lime juice, a few shakes of hot sauce and a pinch each of salt and pepper; toss well.
  • Carefully open the foil packets. Top with the pineapple salsa.

CHILE SWEET POTATOES



Chile Sweet Potatoes image

The chef Rick Bayless offers a wonderful recipe for sweet potatoes glazed with an ancho chile paste in his book "Rick Bayless's Mexican Kitchen." Instead of making the paste, I make a thinner glaze with canned chipotle and some of the adobo they're packed in. The glaze makes a spicy contrast to the sweet potatoes. You can make this recipe vegan by using light brown sugar instead of honey.

Provided by Martha Rose Shulman

Categories     weekday, side dish

Time 1h

Yield Serves six

Number Of Ingredients 14

2 garlic cloves, green shoots removed
Salt to taste
2 chipotle chiles in adobo, seeded
2 tablespoons adobo sauce from the chiles
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly ground cloves (1 clove)
1/4 teaspoon freshly ground pepper
1/2 cup chicken broth or water
1 cup fresh orange juice
2 tablespoons honey (or use light brown sugar)
1 tablespoon finely chopped orange zest
2 tablespoons extra virgin olive oil
4 large sweet potatoes about 3 pounds, scrubbed
Chopped cilantro for garnish optional

Steps:

  • Preheat the oven to 350 degrees. Oil a 2-quart baking dish. Place the garlic, salt, chipotles and adobo sauce, cinnamon, cloves, pepper, broth, orange juice and honey in a blender. Blend until smooth. Strain into a large, wide bowl, and stir in the orange zest.
  • Cut the sweet potatoes in half lengthwise, then cut each half into 4-inch lengths. If the sweet potatoes are fat, cut the pieces in half lengthwise into wedges. Add to the bowl, and toss with the adobo mixture until coated. Transfer to the baking dish, then pour on the liquid from the bowl. Drizzle on the oil, and cover tightly with foil.
  • Bake 45 minutes in the preheated oven until tender. Raise the heat to 425 degrees, uncover the sweet potatoes and baste with the liquid in the pan. Continue to bake, uncovered, until the sweet potatoes are thoroughly tender and glazed and any sauce remaining in the pan is thick. Garnish with cilantro and serve.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 4 grams, Carbohydrate 35 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 491 milligrams, Sugar 15 grams, TransFat 0 grams

OVEN FOIL-PACK HONEY DIJON CHICKEN AND SWEET POTATOES



Oven Foil-Pack Honey Dijon Chicken and Sweet Potatoes image

Whether you grill or bake, you'll be glad you decided to make these easy, tasty all-in-one foil packs!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 8

4 tablespoons butter, melted
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon Montreal chicken seasoning
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 large sweet potatoes (about 1 3/4 lb), peeled and cut into 3/4-inch pieces (4 cups)
1/2 large red bell pepper, cut into 1-inch pieces
2 green onions, thinly sliced

Steps:

  • Heat oven to 400°F or heat gas or charcoal grill for direct grilling. Cut 4 (18x12-inch) sheets of foil. In medium bowl, mix melted butter, honey, mustard and seasoning. Add chicken, and turn to coat; set aside.
  • In large microwavable bowl, microwave sweet potatoes uncovered on High 5 to 7 minutes or until fork tender. Carefully divide potatoes among the 4 pieces of foil. Top with bell pepper chunks. Top each with chicken breast and sauce.
  • For each packet, bring up 2 sides of foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • If baking, place packets on cookie sheet, and bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). If grilling, place packets on grill over medium heat. Cover grill; cook 18 to 20 minutes, rotating packets one-half turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • Place packets on plates. Cut large X across top of each packet; carefully fold back foil. Top with green onions.

Nutrition Facts : Calories 420, Carbohydrate 27 g, Cholesterol 135 mg, Fat 3, Fiber 3 g, Protein 39 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 13 g, TransFat 1/2 g

JAN'S CHIPOTLE ROASTED SWEET POTATOES



Jan's Chipotle Roasted Sweet Potatoes image

Quick and easy way to jazz-up sweet potatoes. Great blend of sweet, salty, spicy, and a flash of heat. Great with pork roast, ribs, ham, or your favorite BBQ.

Provided by What's for dinner, mom?

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 40m

Yield 6

Number Of Ingredients 8

6 sweet potatoes, peeled and quartered
5 tablespoons butter, melted
3 tablespoons brown sugar, or more to taste
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon chipotle chile powder, or more to taste
1 ½ teaspoons salt
1 teaspoon ground black pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Toss sweet potatoes and butter together in a large bowl.
  • Whisk brown sugar, onion powder, garlic powder, chipotle chile powder, salt, and black pepper together in a small bowl; sprinkle over sweet potatoes and toss to coat. Pour potatoes in a single layer onto the prepared baking sheet.
  • Roast in the preheated oven until potatoes are tender, 30 to 45 minutes.

Nutrition Facts : Calories 364.1 calories, Carbohydrate 65.9 g, Cholesterol 25.4 mg, Fat 9.8 g, Fiber 8.8 g, Protein 4.9 g, SaturatedFat 6.1 g, Sodium 808.7 mg, Sugar 19.2 g

CHIPOTLE SCALLOPED SWEET POTATOES



Chipotle Scalloped Sweet Potatoes image

Delicious baked sweet potatoes with a kick, inspired by the one and only Bobby Flay. I have made these for dinenr and everybody LOVED them.

Provided by Nisrine

Categories     Lunch/Snacks

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 cups heavy cream
1 tablespoon pureed chipotle chile
3 medium sweet potatoes, peeled and sliced into 1/8-inch slices
salt & freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Whisk together the heavy cream and chipotle puree until well combined.
  • Season the sweet potatoes with salt and pepper. Layer the sweet potatoes in a 6x8-inch baking pan. Drizzle with 5 tablespoons of the chipotle-cream mixture. Repeat with the remaining sweet potatoes and cream mixture to form 3 to 4 layers. Cover with foil paper and bake for 30 minutes. Remove the foil and bake for an additional 45 minutes.

Nutrition Facts : Calories 496.2, Fat 44.1, SaturatedFat 27.4, Cholesterol 163, Sodium 99.3, Carbohydrate 23.3, Fiber 3.1, Sugar 4.4, Protein 4

CHIPOTLE SMASHED SWEET POTATOES



Chipotle Smashed Sweet Potatoes image

Provided by Alton Brown

Number Of Ingredients 5

2 large sweet potatoes, peeled and cubed
2 tablespoons unsalted butter
1/2 teaspoon kosher salt
1 chipotle chile pepper in adobo sauce, chopped
1 teaspoon adobo sauce, from the pepper can

Steps:

  • Put the sweet potatoes in a steamer basket and put the steamer in a large pot of simmering water that is 1 inch from the bottom of the basket. Cover and steam over medium-high heat for 20 minutes, or until the sweet potatoes are fork-tender.
  • Remove the steamer basket, pour the water out of the pot and dump the sweet potatoes into the pot. Add the butter and salt and mash with a potato masher. Add the chile and sauce and continue mashing to combine. Serve immediately.
  • ;

CHIPOTLE SWEET POTATOES (ADAPTED FROM BOBBY FLAY AT THE FOOD NETWORK) RECIPE



Chipotle Sweet Potatoes (adapted from Bobby Flay at the Food Network) Recipe image

Provided by jmetcalf

Number Of Ingredients 8

3 small-medium sweet potatoes, peeled, then cut into pieces sized to fit the food processor
1 cup half & half
1 cup heavy cream
1 heaping TBSP chipotle pepper puree (see below)
1 tsp cumin
1/2 tsp oregano
1/2 cup Monterey Jack cheese
salt and pepper

Steps:

  • reheat oven to 375 degrees. Spray 9 X 9 baking dish with cooking spray. Insert slicing disc into food processor. Slice potatoes and remove to a separate bowl. Add chipotle peppers to food processor with steel blade. Pulse until peppers are pureed. Add up to 1/2 cup water to aid in the process and scrape down bowl occasionally. Freeze in ice cube trays. Reserve 1 heaping T of puree and place in medium size mixing bowl. Add half and half, cream, cumin and oregano. place one layer of potatoes in bottom of square baking dish, add a layer of cream then season with salt and pepper and a small amount of cheese. Repeat. Cover dish with foil and bake for 30 min. Remove foil and bake another 45 min until bubbly. Let stand 5 -10 minutes. If you want mashed potatoes, return potatoes to the food processor (reserve liquid) and process

WHIPPED CHIPOTLE SWEET POTATOES



Whipped Chipotle Sweet Potatoes image

Categories     Side     Bake     Thanksgiving     Low Cal     Hot Pepper     Sweet Potato/Yam     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 4

5 1/2 pounds sweet potatoes (about 8 large), scrubbed
1 1/2 to 2 canned chipotle chilies in adobo sauce*, minced and mashed to a paste (about 1 tablespoon)
3 tablespoons unsalted butter, cut into pieces and softened
available at some supermarkets and specialty foods shops

Steps:

  • Preheat oven to 450°F. and line a baking sheet with foil.
  • Prick potatoes and bake in middle of oven 1 to 1 1/2 hours, or until very soft. Cool potatoes until they can be handled and scoop flesh into a bowl. With an electric mixer beat potatoes with chili paste, butter, and salt and pepper to taste just until smooth and spread in a buttered 2-quart shallow baking dish. Potatoes may be prepared up to this point 1 day ahead and chilled, covered. Bring potatoes to room temperature before proceeding.
  • Reduce oven temperature to 350°F. Bake potatoes in middle of oven until hot, 20 to 25 minutes.

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