Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 616.36 Kcal (2581 kJ) | ||
| Calories from fat | 392.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.65g | 67% | |
|---|---|---|---|
| Cholesterol | 126.82mg | 42% | |
| Sodium | 133.38mg | 6% | |
| Potassium | 562.11mg | 12% | |
| Total Carbs | 54.7g | 18% | |
| Sugars | 32.52g | 130% | |
| Dietary Fiber | 4.15g | 17% | |
| Protein | 4.5g | 9% | |
| Vitamin C | 3.1mg | 5% | |
| Vitamin A | 1.6mg | 53% | |
| Iron | 1.4mg | 8% | |
| Calcium | 125.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 235.56 Kcal (986 kJ) | ||
| Calories from fat | 150.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.68g | 67% | |
|---|---|---|---|
| Cholesterol | 48.47mg | 42% | |
| Sodium | 50.98mg | 6% | |
| Potassium | 214.82mg | 12% | |
| Total Carbs | 20.9g | 18% | |
| Sugars | 12.43g | 130% | |
| Dietary Fiber | 1.59g | 17% | |
| Protein | 1.72g | 9% | |
| Vitamin C | 1.2mg | 5% | |
| Vitamin A | 0.6mg | 53% | |
| Iron | 0.5mg | 8% | |
| Calcium | 48mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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