Chipotle Twice-Baked Sweet Potatoes

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

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