• 7bae9fd650b5ebfa02a0b4874e975864

Chipotle Twice Baked Sweet Potatoes

http://www.bettycrocker.com/recipes/chipotle-twice-baked-sweet-potatoes/

Prep
Cook
Serves 4people
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
tsp adobo sauce (from can of chipotle chiles)
1
2
tsp salt
8
tsp reduced-fat sour cream
4
tsp chopped fresh cilantro
Directions
1.
1 Heat oven to 375°F. Gently scrub potatoes but do not peel. Pierce potatoes several times with fork to allow steam to escape while potatoes bake. Bake about 45 minutes or until potatoes are tender when pierced in center with a fork.
2.
2 When potatoes are cool enough to handle, cut lengthwise down through center of potato to within 1/2 inch of ends and bottom. Carefully scoop out inside, leaving thin shell. In medium bowl, mash potatoes, half-and-half, chile, adobo sauce and salt with potato masher or electric mixer on low speed until light and fluffy.
3.
3 Increase oven temperature to 400°F. In 13x9-inch pan, place potato shells. Divide potato mixture evenly among shells. Bake uncovered 20 minutes or until potato mixture is golden brown and heated through.
4.
4 Just before serving, top each potato with 2 teaspoons sour cream and 1 teaspoon cilantro.

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