Wrap raw whole sweet potatoes in aluminum foil, and place them in your campfire, near the embers. Turn every 5 minutes until tender all the way through.
In a small bowl, combine sour cream, chipotles in adobo, paprika and brown sugar. Mix together well.
Remove sweet potatoes from the fire and unwrap. Slice open longways and add one of the butter quarters to each sweet potato.
Add a quarter of the sour cream mixture to each sweet potato and mix in with the flesh. Add salt and pepper to taste.
