Food Network: Twice-Baked Sweet Potatoes

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Twice-Baked Sweet Potatoes
Recipe courtesy Bobby Flay

Ingredients
4 large sweet potatoes, scrubbed
1 1/2 cups heavy cream
1 tablespoon chipotle peppers in adobo, pureed
1 stick unsalted butter, softened
1/4 cup creme fraiche
1/2 cup maple syrup, plus 2 tablespoons
Salt and freshly ground pepper
Nonstick cooking spray

Instructions
Preheat oven to 375 degrees F.

Place potatoes on a baking sheet and bake in the oven until soft, 45 to 50
minutes. Remove the potatoes from the oven and let rest 5 minutes. Slice potatoes
in half lengthwise and carefully scoop out the flesh, being careful not to damage
the skin. Rice the flesh in a ricer set over a bowl.

Bring the heavy cream and chipotle puree to a simmer over low heat in a small
saucepan. Stir the warm cream, butter, creme fraiche and 1/2 cup of the maple
syrup into the sweet potato mixture until combined. Season with salt and pepper,
to taste. Spray the baking dish with cooking spray. Fill each of the skins with
the cream mixture, place back on the baking sheet and bake until golden brown.
Remove the potatoes to a platter and drizzle the tops of each with the remaining
maple syrup.