Chipotle Twice Baked Sweet Potatoes Recipes

CHIPOTLE TWICE BAKED SWEET POTATOES

Steps:

• Heat oven to 375°F. Gently scrub potatoes but do not peel. Pierce potatoes several times with fork to allow steam to escape while potatoes bake. Bake about 45 minutes or until potatoes are tender when pierced in center with a fork.
• When potatoes are cool enough to handle, cut lengthwise down through center of potato to within 1/2 inch of ends and bottom. Carefully scoop out inside, leaving thin shell. In medium bowl, mash potatoes, half-and-half, chile, adobo sauce and salt with potato masher or electric mixer on low speed until light and fluffy.
• Increase oven temperature to 400°F. In 13x9-inch pan, place potato shells. Divide potato mixture evenly among shells. Bake uncovered 20 minutes or until potato mixture is golden brown and heated through.
• Just before serving, top each potato with 2 teaspoons sour cream and 1 teaspoon cilantro.

TWICE-BAKED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Place potatoes on a baking sheet and bake in the oven until soft, 45 to 50 minutes. Remove the potatoes from the oven and let rest 5 minutes. Slice potatoes in half lengthwise and carefully scoop out the flesh, being careful not to damage the skin. Rice the flesh in a ricer set over a bowl.
• Bring the heavy cream and chipotle puree to a simmer over low heat in a small saucepan. Stir the warm cream, butter, creme fraiche and 1/2 cup of the maple syrup into the sweet potato mixture until combined. Season with salt and pepper, to taste. Spray the baking dish with cooking spray. Fill each of the skins with the cream mixture, place back on the baking sheet and bake until golden brown. Remove the potatoes to a platter and drizzle the tops of each with the remaining maple syrup.