1 / 1
Smoky Chipotle Twice-Baked Sweet Potatoes
Sweet potatoes, naturally rich and caramelized from the oven, meet the smoky heat of chipotle chiles in this comforting side dish. You'll scoop out the tender flesh and mash it with adobo sauce until it's incredibly light and fluffy. Once stuffed back into their skins, they bake until golden and piping hot. A cool dollop of sour cream and a sprinkle of fresh cilantro finish things off. It's a fantastic pairing for roasted meats or a hearty vegetarian main on its own.
Equipment
- Oven
Ingredients
- 4 small sweet potatoes (about 1 3 ⁄ 4 lb)
- 1 ⁄ 4 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)
- 1 ⁄ 2 teaspoon salt
- 8 teaspoons reduced-fat sour cream
- 4 teaspoons chopped fresh cilantro
Instructions
- 1Preheat the oven to 375°F. Scrub the sweet potatoes thoroughly, leaving the skins intact. Prick each potato a few times with a fork so steam can escape during baking.
- 2Bake for about 45 minutes, or until they feel completely tender when pierced in the center with a fork.
- 3Let the potatoes rest until they're cool enough to handle. Cut them lengthwise down the middle, stopping about half an inch from the ends and the bottom. Carefully scoop out the cooked flesh, leaving a thin shell to keep the outer skins intact.
- 4Transfer the scooped potato flesh to a medium bowl. Add the half-and-half, chopped chipotle chile, adobo sauce, and salt. Mash the mixture using a potato masher or an electric mixer on low speed until it's light and fluffy.
- 5Increase the oven temperature to 400°F. Arrange the hollowed potato shells in a 13 by 9-inch baking dish. Spoon the mashed filling evenly back into the shells. Bake uncovered for 20 minutes, or until the tops turn golden brown and the filling is heated through.
- 6Top each stuffed potato with 2 teaspoons of sour cream and 1 teaspoon of chopped fresh cilantro.
Notes
- Heat level: Adjust the amount of chipotle chile and adobo sauce to suit your preference. Start with half a chile if you're sensitive to spice.
- 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 eating.
- Swap: If you don't have half-and-half, whole milk or a splash of heavy cream works just as well.