November 11, 2016
Side Dishes, Dairy, Vegetables,
Sweet Potato/Yam, Fall/Autumn, Thanksgiving, Winter, Weeknight Meals, Oven Bake, Gluten-Free, High Fiber, No Eggs, Vegetarian, Kosher Dairy more
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"Recipe source: Fine Cooking (Oct/Nov 2004)"
Heat oven to 425 degrees F.
Put the potatoes on a foil-lined baking sheet; rub them with the oil and arrange them so they're spaced as far apart as possible and bake for 50-60 minutes or until a skewer or fork slips easily into the center of the potato. Set on a rack to cool but leave the oven on.
When the potatoes are cool enough to handle, slice off the top 1/4 -1/3 (lengthwise) of each potato to expose the interior. Peel off and discard the skin from the top section and put the potato flesh in a bowl; use a spoon to scoop out the rest of the flesh, leaving about 1/4 inch of the sweet potato attached to the skin. Put the potato flesh in the bowl.
Beat the sweet potato flesh, sour cream, chile paste, butter and salt with an electric mixer on medium speed until smooth.
Mound the mixture into each potato skin and set them in a baking pan. Bake at 425 degrees F until hot (20-25 minutes).
Serve with lime wedges and more sour cream.
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