CHIPOTLE TWICE BAKED SWEET POTATOES

Chipotle Twice Baked Sweet Potatoes image

Chipotle chile enhances the flavor of these twice baked sweet potatoes - a tasty side dish.

Provided by Betty Crocker Kitchens

Time 1h25m

Yield 4

Number Of Ingredients 7

Ingredients

4 small sweet potatoes (about 1 3/4 lb)
1/4 cup fat-free half-and-half
1 chipotle chile in adobo sauce (from 7-oz can), finely chopped
1 teaspoon adobo sauce (from can of chipotle chiles)
1/2 teaspoon salt
8 teaspoons reduced-fat sour cream
4 teaspoons chopped fresh cilantro

Steps:

Heat oven to 375°F. Gently scrub potatoes but do not peel. Pierce potatoes several times with fork to allow steam to escape while potatoes bake. Bake about 45 minutes or until potatoes are tender when pierced in center with a fork.
When potatoes are cool enough to handle, cut lengthwise down through center of potato to within 1/2 inch of ends and bottom. Carefully scoop out inside, leaving thin shell. In medium bowl, mash potatoes, half-and-half, chile, adobo sauce and salt with potato masher or electric mixer on low speed until light and fluffy.
Increase oven temperature to 400°F. In 13x9-inch pan, place potato shells. Divide potato mixture evenly among shells. Bake uncovered 20 minutes or until potato mixture is golden brown and heated through.
Just before serving, top each potato with 2 teaspoons sour cream and 1 teaspoon cilantro.

Nutrition Facts : Calories 140, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 9 g, TransFat 0 g