Twice-Baked Sweet Potatoes with Chipotle Chile

Ingredients

• ¼ cup sour cream; more for serving
• 1 tsp. kosher salt
• 1 lime, cut into quarters
• 4 small sweet potatoes of similar size (about 3 pounds total), scrubbed
• 2 Tbs. unsalted butter, softened
• ½ chipotle chile in adobo, minced to a paste; more to taste
• 1 to 2 tsp. olive oil or vegetable oil

Heat the oven to 425°F. Put the potatoes on a foil-lined baking sheet, rub them with the oil, and arrange them so they’re spaced as far apart as possible. Bake until a skewer or fork slips easily into the center of the potato, 50 to 55 minutes. Set on a rack to cool but leave the oven on. When t...

View full recipe at Fine Cooking