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.