Twice Baked Bweet Potatoes With Chipotle Chile
Recipe: #25207
November 11, 2016
Categories: Side Dishes, Sweet Potato/Yam, Thanksgiving, Oven Bake Gluten-Free, High Fiber, No Eggs, Vegetarian, Kosher Dairy, more
"Recipe source: Fine Cooking (Oct/Nov 2004)"
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.