Sandra This Bobby Flay Twice Baked Sweet Potatoes Recipe is a creamy and smoky recipe, which features spicy chipotle peppers and sweet maple syrup. It’s the perfect Thanksgiving side dish, ready in about 1 hour and 30 minutes.
Bobby Flay Twice Baked Sweet Potatoes Ingredients
- 4 large sweet potatoes, scrubbed
- 1 1/2 cups heavy cream
- 1 tablespoon chipotle peppers in adobo, pureed
- 1 stick (8 tablespoons) unsalted butter, softened
- 1/4 cup creme fraiche
- 1/2 cup maple syrup, plus 2 tablespoons for drizzling
- Salt and freshly ground pepper
- Nonstick cooking spray
How To Make Bobby Flay Twice Baked Sweet Potatoes
- Roast the potatoes: Preheat the oven to 375°F (190°C). Arrange the scrubbed sweet potatoes on a baking sheet. Bake them for 45 to 50 minutes, or until they are completely tender when pierced with a knife.
- Scoop the flesh: Remove the potatoes from the oven and let them rest for 5 minutes until cool enough to handle. Cut each potato lengthwise. Carefully scoop out the flesh into a bowl, leaving a thin layer of potato attached to the skin to keep the “boat” intact. Pass the scooped flesh through a potato ricer into a large bowl to ensure it is perfectly smooth.
- Simmer the cream: In a small saucepan, combine the heavy cream and the pureed chipotle peppers. Bring to a gentle simmer over low heat.
- Make the filling: Add the warm chipotle cream, softened butter, creme fraiche, and 1/2 cup of maple syrup to the riced sweet potatoes. Mix until well blended and creamy. Season to taste with salt and freshly ground pepper.
- Fill and bake: Spray a baking dish or the baking sheet with nonstick cooking spray. Spoon the creamy sweet potato mixture back into the reserved potato skins. Place the filled skins on the baking sheet. Return to the oven and bake for another 20-30 minutes, until the tops are golden and the filling is hot.
- Serve: Transfer the potatoes to a platter. Drizzle the remaining 2 tablespoons of maple syrup over the top just before serving.
Recipe Tips
- Why use a ricer? Passing the sweet potato flesh through a ricer breaks down the fibers and ensures the filling is incredibly fluffy and light, rather than gluey or lumpy. A potato masher will work, but the texture won’t be as airy.
- Chipotle Heat: Chipotle peppers in adobo pack a punch of heat and smoke. If you are sensitive to spice, start with 1 teaspoon of the puree and taste the cream mixture before adding the full tablespoon.
- Creme Fraiche Substitute: If you cannot find creme fraiche, full-fat sour cream is a perfect substitute. It adds the necessary tang to cut through the sweetness of the syrup and potatoes.
- Choosing Potatoes: Try to select sweet potatoes that are uniform in shape and size so they roast evenly and look consistent on the platter.
What To Serve With Bobby Flay Twice Baked Sweet Potatoes
This dish balances sweet, savory, and spicy flavors, making it an excellent companion for rich meats.
- Roast Turkey: A Thanksgiving staple pairing.
- Smoked Ham: The maple syrup complements the ham glaze.
- Grilled Steak: The chipotle smoke pairs well with beef.
- Pork Chops: A classic sweet-and-savory combination.
How To Store Bobby Flay Twice Baked Sweet Potatoes Recipe
- Refrigerate: Store the baked potatoes in an airtight container in the refrigerator for up to 3-4 days.
- Reheat: To reheat, place the potatoes on a baking sheet and cover loosely with foil. Bake at 350°F for 15-20 minutes until heated through.
- Freeze: You can freeze the stuffed potatoes before the second bake. Wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight before baking.
Bobby Flay Twice Baked Sweet Potatoes Recipe Nutrition Facts
- Calories: 480
- Total Fat: 28g
- Saturated Fat: 18g
- Cholesterol: 95mg
- Sodium: 250mg
- Total Carbohydrates: 55g
- Dietary Fiber: 6g
- Sugar: 30g
- Protein: 4g
Nutrition information is estimated per potato.
FAQs
Yes. You can roast, scoop, mix, and refill the skins up to 1 day in advance. Cover the stuffed skins and refrigerate. When ready to serve, bake them at 375°F until hot and golden (you may need to add 5-10 minutes to the baking time since they are cold).
Yes, all the ingredients listed are naturally gluten-free. Just ensure your chipotle peppers in adobo do not contain wheat thickeners (most are corn-based, but always check the label).
While Bobby Flay’s version leans into the “swicy” (sweet and spicy) profile with maple and chipotle, you can certainly add mini marshmallows during the last 5 minutes of the second bake if you want that traditional topping.
Try More Recipes:
- Bobby Flay Scalloped Potatoes Recipe
- Bobby Flay Crispy Parmesan Potatoes Recipe
- Bobby Flay Mashed Potatoes Recipe
Bobby Flay Twice Baked Sweet Potatoes Recipe
Description
A gourmet twist on the classic side dish, featuring fluffy sweet potato mash infused with smoky chipotle peppers, rich cream, and maple syrup, baked twice for a golden finish.
Ingredients
Instructions
- Roast sweet potatoes at 375°F for 45-50 mins.
- Cool slightly, slice lengthwise, and scoop out flesh.
- Rice the flesh into a bowl.
- Simmer cream and chipotle puree.
- Mix riced potato with cream mix, butter, creme fraiche, and 1/2 cup syrup. Season.
- Fill skins with mixture.
- Bake 20-30 mins until golden.
- Drizzle with remaining syrup and serve.
Notes
- Pureeing Chipotle: To get the puree, simply dump a can of chipotle peppers in adobo (peppers and sauce) into a blender and blend until smooth. Store the rest in the fridge.
- Skins: Be gentle when scooping; if you tear the skin, the filling will leak out during the second bake.
