Loading Video...

Twice-Baked Sweet Potatoes

Save Recipe
  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 20 min
  • Inactive: 5 min
  • Cook: 1 hr 15 min
  • Yield: 4 servings
Share This Recipe

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

Directions

  1. Preheat oven to 375 degrees F.
  2. 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.
  3. 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.
Baked Sweet Potato with Kalbi Butter
PREMIUM
10m Easy 100%
CLASS
Baked Sweet Potato Fries
PREMIUM
15m Easy 98%
CLASS
Chicken and Broccoli Twice-Baked Spaghetti Squash
PREMIUM
Sweet Potato Pie
PREMIUM
26m Easy 98%
CLASS