Twice-Baked Chipotle Sweet Potatoes

1. Preheat oven to 400 F. Pierce sweet potatoes all over with a fork, then place on a foil-lined baking sheet. Bake for 1 hour or until tender. Remove from oven and let cool slightly.

2. Cut each sweet potato in half lengthwise and scoop out the pulp. Set potato skins aside. Combine pulp, sour cream, butter, chipotle peppers and salt in a blender and puree until smooth.

3. Place potato skins back on the baking sheet. Fill each shell with 1/4 of the sweet potato mixture. Bake an additional 10 minutes or until heated through. Garnish with cilantro.