These twice solar baked spicy sweet potatoes paired with some sauteed greens make a great, light vegetarian meal. Chipotle chiles in adobo can be found in the Hispanic food section of most supermarkets. They’re hot so start with just a little until you reach the level of spiciness you like.
Sun Oven Twice Baked Southwestern Style Sweet Potatoes
4 medium sweet potatoes, scrubbed
2 teaspoons chipotle chiles in adobo (or to taste)
2 tablespoons olive oil
Set Sun Oven out to preheat.
Lightly coat a baking pan with cooking spray. Place the sweet potatoes in the pan and bake in the Sun Oven until soft, 1 1/2 to 2 hours. Remove pan from the Sun Oven. When the potatoes are cool enough to handle cut off the top third of each one. Scoop out all the flesh from the smaller top parts and discard the skin. Scoop out the flesh from the larger parts leaving a 1/2-inch thick layer inside the skins. Place the skins back in the baking pan.
Using an electric mixer or a food processor mix the scooped out flesh, chipotle chiles, and salt. Spoon the mixture into the reserved skins. Cover the pan with tin foil and a dark tea towel and bake in the Sun Oven until heated through, 30 to 40 minutes.
Makes 4 servings.