Twice-Baked sweet potatoes

posted on foodnetwork.com by Bobby Flay

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 cu creme fraiche
1/2 cup maple syrup, plus 2 tbsp
Salt and freshly ground pepper
nonstick cooking spray

Preheat oven to 375.

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 maple syrup into the sweet potato mixture until combined. Season with salt and pepper. 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.

Note: I did not use the creme fraiche ( I don't even know what that is!). I forgot the maple syrup until the end so I just drizzled the maple over each potato and stirred it in a bit. I probably only used 1/4 and I thought that was plenty. Very good, I love the chipotle!