-
1
Preheat the oven to 400 degrees F. Scrub the sweet potatoes and dry well; transfer to a baking sheet.
-
2
Bake until easily pierced with a knife, about 40 minutes.
-
3
Remove from the oven and let cool 5 minutes.
-
4
Roast the poblanos over the flame of a gas burner (or under the broiler), turning, until charred all over, 4 to 5 minutes.
-
5
Transfer to a bowl, cover with plastic wrap and let cool.
-
6
Peel off the charred skins and remove the stems and seeds.
-
7
Finely chop the peppers and set aside.
-
8
One at a time, hold each sweet potato with a kitchen towel and halve lengthwise.
-
9
Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell.
-
10
Mash the flesh with the butter, 3 tablespoons crema, the lime zest and adobo sauce until smooth.
-
11
Stir in the poblanos and scallions; season with salt and pepper.
-
12
Brush the potato skins with melted butter and season the insides with salt and pepper.
-
13
Return to the baking sheet.
-
14
Mound the filling into the sweet potato skins and sprinkle the tops with the cheese.
-
15
Return to the oven and bake until the filling starts browning and the skins are crisp, 16 to 18 minutes.
-
16
Season with salt.
-
17
Stir the remaining 3 tablespoons crema in a small bowl with enough lime juice until thin enough to drizzle.
-
18
Season with salt.
-
19
Drizzle the lime crema over the sweet potatoes and top with cilantro.
-
20
Photograph by Ryan Liebe
