I was never a big fan of sweet potatoes until this recipe. One taste and you’ll never want your sweet potatoes any other way. A little spicy, a little sweet – it’ll be love at first bite!
Twice Baked Sweet Potatoes
4 large sweet potatoes, scrubbed
1 ½ cups heavy cream
1 tablespoon chipotle peppers in adobo, pureed
1 stick unsalted butter, softened
¼ cup crème fraiche
½ cup maple syrup, plus 2 tablespoons
Salt and freshly ground pepper
Nonstick cooking spray
Preheat oven to 375 degrees.
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, crème 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.