| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 20 min |
| Inactive: | 5 min |
| Cook: | 1 hr 15 min |
| Yield: | 4 servings |
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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 846 |
| Total Fat | 63 g |
| Saturated Fat | 37 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 5 g |
| Sugar | 40 g |
| Protein | 5 g |
| Cholesterol | 190 mg |
| Sodium | 817 mg |
Reviews
Delicious! Only change I made was adding about 5 tablespoons extra of chipotle purée! My family loved them! The second time I made I put them on the grill for a little smokey flavor. Love!
Been making theses for years. Only need a little butter and good to go
This recipe did not need all this fat . I just did them like I do regular twice baked potatoes, did not add the cream fraiche and added two whole chopped finely chipotles with a tablespoon of adobo. Topped with chives.
These potatoes are great but do not add all the cream. Make these as you would any mashed potatoes, adding a little cream at a a time until you reach the desired consistency. Same goes for the butter…you don’t need an entire stick. I only used a few tablespoons of cream heated with a small piece of Chipotle pepper.
Wonderful. This has become a family favorite. I love them either baked in the skin or in individual ramekins
Looks great. Will make for next week’s party.
If you watch the video you will see that Bobby warms all the cream but only adds a few tablespoons and comments to add more if needed. Also, he adds a pinch of cinnamon and a pinch of nutmeg which is not mentioned in the written recipe. Excellent!
Really delicious! The key to keeping the skins intact is cooking them long enough the first time around. I’ve also made this gratin style and mashed. The flavor is great and my husband loves the subtle spice of the chilies. Real syrup is always the only way to go.
Just perfect! the only caveat was that the skins were tearing off and potatoes seem to be slightly undercooked and hard to mash. So I put them a few minutes in the microwave. Agreed to use “real” maple syrup, a key ingredient. Pouring everything in a casserole dish instead of the skins and it turned out just great! A big success!
I can’t wait to make this again this year. The only downside to serving this last year was that there weren’t any leftovers.