Twice Baked Bweet Potatoes With Chipotle Chile

Prep Time
Cook Time
1h 35m
Ready In

"Recipe source: Fine Cooking (Oct/Nov 2004)"

Original recipe yields 4 servings


  • Serving Size: 1 (385.7 g)
  • Calories 341.6
  • Total Fat - 9.6 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 20.3 mg
  • Sodium - 701.1 mg
  • Total Carbohydrate - 59.5 g
  • Dietary Fiber - 10 g
  • Sugars - 6.1 g
  • Protein - 7.4 g
  • Calcium - 60.6 mg
  • Iron - 2.2 mg
  • Vitamin C - 37.4 mg
  • Thiamin - 0.3 mg

Step 1

Heat oven to 425 degrees F.

Step 2

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.

Step 3

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.

Step 4

Beat the sweet potato flesh, sour cream, chile paste, butter and salt with an electric mixer on medium speed until smooth.

Step 5

Mound the mixture into each potato skin and set them in a baking pan. Bake at 425 degrees F until hot (20-25 minutes).

Step 6

Serve with lime wedges and more sour cream.

Tips & Variations

No special items needed.