Chipotle Sweet Potato Stuffed Chiles Rellenos


“Simple but delicious way to have sweet potato. This could make an interesting vegetarian entree, but is also excellent as a side dish with about half a poblano per person.Topped withr both tomatillo salsa and chiles toreados, both which I have recipes available on my blog.


  • 2 large peppers (poblano peppers, roasted and peeled, seeds cut out)
  • 10 ounces sweet potato, cooked and mashed
  • 2 tablespoons melted butter
  • 2 ounces cheese (cotija cheese or queso fresco)
  • 4 tablespoons mexican crema (or creme fraiche or thin sour cream)
  • 1/2 teaspoon ground chipotle pepper
  • Salt and pepper
  • Tomatillo Salsa (link below)
  • Chiles Toreados (link below)

Tomatillo Salsa Recipe:


Chiles Toreados Recipe:


Step 1

Roast peppers on a comal or under broiler; remove skin, slit up one side and cut out seeds.

Step 2

Pulse remaining ingredients in a food processor and fill poblanos.

Step 3

Place on a baking sheet and warm at 350F or in a toaster oven for about 15 minutes or until filling is hot.

Step 4

Serve topped with tomatillo salsa, if desired.

Step 5

I garnished mine as well with sliced chiles toreados (roasted serrano peppers)

Shared with:
Foodie Friends Friday

2 responses

  1. G’day! Looks yum and wish I could come through the screen and try one of these right now Sue!
    Thanks for the link backs and the badges too!
    Thanks for sharing!
    Cheers! Joanne
    Viewed as part of the Foodie Friends Friday Potato Party!

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