Twice-Baked Sweet Potato Chipotle Stuffed Poblano Chiles

Stuffed poblano chilies are a delicious side dish with a kick to serve with southwestern cuisine.   These stuffed peppers are impressive, not only because of their festive and colorful presentation, but they also have a great full-bodied, savory-sweet taste!

Ingredients:
2 medium sweet potatoes, peeled and diced into 1/2-inch chunks
2 medium russet potatoes, peeled and diced into 1/2-inch chunks
1/2  onion, coarsely chopped
2 cloves garlic, finely chopped
3 large poblano chilies  (these chilies are also called pasilla)
1 cup Vegenaise
2 tbsps. canola oil
1 tsp. (approximately) spray margarine
1 tsp. salt
1 tsp pepper
1 chipotle chili in adobo sauce, mashed

Instructions:
Preheat oven to 400 degrees. Cover a large cookie sheet with foil and lightly grease with 1 tbsp. canola oil. Slice poblano chilies in half, remove seeds and pith.  With your fingers, oil the outside skin of the poblanos and place skin side down at one end of cookie sheet. Stir potatoes, garlic, onions, 1 tbsp. canola oil, salt, and pepper in mixing bowl until evenly coated; then place potato mixture on the cookie sheet with the poblano chilies.  *Boiling the potato mixture works just fine and saves time, however, the potatoes will taste sweeter if they are roasted.

Bake for about 15 minutes or until you see the skin of the poblanos begin to blister.  Remove poblanos from oven and continue baking potato mixture for 10-15  minutes or until potatoes are soft.

Remove potatoes from oven and mash, then mix in chipotle chili and vegenaise.

Turn oven to broil. Place poblanos in shallow baking dish and stuff them with potato mixture. Spray tops of stuffed chilies with margarine and broil until lightly browned.  Chipotle chilies have a sweet, smoky flavor which pairs really well with sweet potatoes.  If you prefer more heat, add another chipotle chili.  Serves 4-6.