Chipotle chile enhances the flavor of these twice baked sweet potatoes – a tasty side dish.
small sweet potatoes (about 1 3/4 lb)
cup fat-free half-and-half
chipotle chile in adobo sauce (from 7-oz can), finely chopped
teaspoon adobo sauce (from can of chipotle chiles)
teaspoons reduced-fat sour cream
teaspoons chopped fresh cilantro
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.
Sweet potatoes, squash, carrots and other bright orange vegetables contain beta-carotene, which your body converts to vitamin A. It's vital for proper eyesight. — Dr. Bergenstal
If the potato shells look a bit uneven after filling with the mashed mixture, gently pinch both ends at the same time; pull in opposite directions to pull back into shape.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 1 1/2g
- 1 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.