Sweetness and Yumminess

I just got back from a visit with my friend Jillian. She had boy-and-girl twins three weeks ago today, and this was the first time I got to meet them. They are just precious and doing great, and I love that baby smell on my hooded sweatshirt right now. (But don't get any ideas, Mom and Dad!). She has her hands full...her husband is a baseball player and had to leave for spring training when the babies were a week old....but her sweet mother is staying with her to help with everything. She's doing great and so are the babies...here's a little pic I had with them:

And now for the yummy part (although they were pretty yummy too, but I'll classify them as sweet!) - a recipe I tried a few weeks ago from Bobby Flay for twice-baked sweet potatoes - this is dee-lish!

Twice-Baked Sweet Potatoes
Recipe courtesy Bobby Flay (thanks Bobby and Food Network!)
Prep Time: 20 min (-for chefs, for normal people: 30-45!)
Inactive Prep Time: 5 min
Cook Time: 1 hr 15 min
Level: Easy
Serves: 4 servings

Ingredients
4 large sweet potatoes, scrubbed
1 1/2 cups heavy cream
1 tablespoon chipotle peppers in adobo, pureed (this is in a can in the mexican food section)
1 stick unsalted butter, softened
1/4 cup creme fraiche (ok, so this recipe is probably best with creme fraiche, but at my store, it was expired and I couldn't find it at another store, so I just used sour cream...maybe not as fancy and gourmet, but still delicious.)
1/2 cup maple syrup, plus 2 tablespoons
Salt and freshly ground pepper
Nonstick cooking spray

Directions
Preheat oven to 375 degrees F.
Place potatoes on a baking sheet and bake in the oven until soft, 45 to 50 minutes. (this took me much, much longer than 50 minutes...like an hour and a half.) 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. (Again, I don't have a ricer, and could only find it online, so I just whipped with a fork)
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. (I didn't do that drizzle part b/c I don't like my sweet potatoes too, well, uh, sweet.)