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Chipotle Twice-Baked Sweet Potatoes
These twice-baked sweet potatoes bring a smoky, spicy kick to a classic comfort food side dish. The natural sweetness of the potatoes pairs perfectly with fiery chipotle chiles and savory adobo sauce. A touch of half-and-half keeps the mashed filling light and creamy before it goes back into the oven to turn golden brown. Top them with cool sour cream and fresh cilantro for a balanced, flavorful addition to your next dinner.
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.
- 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. Spoon the fluffy potato mixture evenly back into the shells. Bake them uncovered for 20 minutes until the filling is hot and lightly browned on top.
- 5Remove the pan from the oven. Garnish each stuffed potato with two teaspoons of sour cream and one teaspoon of chopped fresh cilantro right before serving.