The Missing Ingredient

A Food Blog

Twice Baked Sweet Potatoes August 22, 2008

These potatoes are pretty time consuming but really delicious.  They would be a great side dish for Thanksgiving as an alternative to traditional sweet potatoes. The chipotle flavor is very mild. I cut the recipe in half and it made enough for 2 large sweet potatoes split into 4 servings (with a 1/4 cup extra sauce leftover).  I substituted about 1 Tbs. of brown sugar for the maple syrup and it turned out great.  You could add more if you like a sweeter taste.  I also replaced half of the heavy cream with whole milk to make it a bit healthier.  I used a microwave to soften the potatoes instead of an oven for the “first bake”.  Changes in green.

Source:  Food Network Bobby Flay

4 large sweet potatoes, scrubbed (and pricked of course) 
1 1/2 cups heavy cream (half heavy cream, half whole milk)
1 tablespoon chipotle peppers in adobo, pureed (I used the full 1 Tbs. chipotle in my 1/2 recipe)
1 stick unsalted butter, softened 
1/4 cup creme fraiche  (reduced fat sour cream)
1/2 cup maple syrup, plus 2 tablespoons (1 Tbs. brown sugar)
Salt and freshly ground pepper 
Nonstick cooking spray


Preheat oven to 375 degrees F.1.  Place potatoes on a baking sheet and bake in the oven until soft, 45 to 50 minutes. (Microwave 3 minutes per side, alternating sides until soft; about 12 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.  

2.  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 (brown sugar) into the sweet potato mixture until combined. (Gradually blend in the sauce because you don’t need it all) 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 (15-20 min). Remove the potatoes to a platter and drizzle the tops of each with the remaining maple syrup (omitted).


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