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Chipotle Twice-Baked Sweet Potatoes
Four small sweet potatoes bake until tender, then get scooped out and mashed with fat-free half-and-half, one finely chopped chipotle chile, and a teaspoon of adobo sauce. The spiced filling goes back into the shells for a second round in the oven until the tops brown and the edges caramelize slightly. Reduced-fat sour cream and chopped cilantro finish each potato at the table. Total time is 90 minutes, serving 4.
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.
Recipe Details
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