Twice Baked Bweet Potatoes With Chipotle Chile

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.