Chipotle Twice-Baked Sweet Potatoes

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

1. 1Preheat the oven to 375°F. Wash the sweet potatoes thoroughly, leaving the skins intact. Prick each potato a few times with a fork so steam can escape during baking.
2. 2Place the potatoes in the oven and bake for roughly 45 minutes, or until they feel completely tender when pierced with a fork.
3. 3Let the potatoes rest until they are safe to handle. Slice them lengthwise down the middle, stopping about half an inch from the ends and the bottom. Scoop out the cooked flesh carefully to keep the outer skins intact.
4. 4Transfer the scooped potato flesh to a medium bowl. Add the half-and-half, chopped chipotle chile, adobo sauce, and salt. Blend the mixture using a potato masher or an electric mixer on low speed until it becomes light and fluffy.
5. 5Turn the oven heat up to 400°F. Arrange the hollowed potato skins in a 13 by 9-inch baking dish. Spoon the mashed potato filling evenly back into the shells. Bake them uncovered for 20 minutes, or until the tops turn golden brown and the filling is hot.
6. 6Garnish each stuffed potato with two teaspoons of sour cream and one teaspoon of chopped fresh cilantro right before serving.
7. 7Review the nutritional profile of this dish, which includes high amounts of Vitamin A and moderate Vitamin C.
8. 8Calculate this serving as two starch exchanges and one half fat exchange for dietary tracking.

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