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Chipotle Twice-Baked Sweet Potatoes
Smoky, spicy, and incredibly creamy, these twice-baked sweet potatoes transform a classic side dish. You'll love how the natural sweetness of the potato balances with fiery chipotle chiles and savory adobo sauce. A splash of half-and-half keeps the mashed filling light before it heads back into the oven to turn golden brown. Finish them with cool sour cream and fresh cilantro for a side that easily steals the show.
Equipment
- Oven
Ingredients
- 4 small sweet potatoes (about 1¾ lb)
- ¼ cup fat-free half-and-half
- 1 chipotle chile in adobo sauce (from 7-oz can), finely chopped
- 1 teaspoon adobo sauce (from can of chipotle chiles)
- ½ teaspoon salt
- 8 teaspoons reduced-fat sour cream
- 4 teaspoons chopped fresh cilantro
Instructions
- 1Preheat the oven to 375°F. Wash the sweet potatoes thoroughly while leaving the skins intact. Prick each potato a few times with a fork so steam can escape during cooking. Bake for roughly 45 minutes until the centers are completely tender when pierced.
- 2Let the baked potatoes cool slightly until you can safely handle them. Slice lengthwise down the middle of each potato, stopping about a half inch from the ends and the bottom. Scoop out the soft flesh carefully to leave a sturdy outer shell so they don't collapse during the second bake.
- 3Transfer the scooped potato flesh to a medium mixing bowl. Add the half-and-half, chopped chipotle chile, adobo sauce, and salt. Mash the mixture with a potato masher or beat it on low speed with an electric mixer until it becomes light and fluffy.
- 4Turn the oven temperature up to 400°F. Arrange the empty potato shells in a 13x9-inch baking pan and spoon the fluffy potato mixture evenly back into them. Bake uncovered for 20 minutes until the filling is hot and lightly browned on top. Top each potato with 2 teaspoons of sour cream and 1 teaspoon of chopped fresh cilantro before serving.
Notes
- Make ahead: You can bake and stuff the potatoes up to 2 days in advance. Store them in an airtight container in the fridge, then do the final 400°F bake just before serving (add 5 to 10 minutes to the baking time if starting from cold).
- Spice level: Chipotle chiles pack a punch. If you prefer a milder dish, use half a chile or just the adobo sauce.
- Swap: Full-fat milk or heavy cream works well if you don't have half-and-half on hand.