Thursday, October 1, 2009

Smoked Chile Scalloped Sweet Potatoes

Not a fan of sweet potatoes. Don't hate them, but don't really care for them. This recipe of Bobby Flay's was decent. There is enough spice to punch it up so that it isn't all sweet potatoes. I think this would be a really good recipe for someone who likes sweet potatoes and spicy food. You can adjust the spiciness by the amount of chipotle you use.  I used skim milk and only 1&1/2 cups to lighten it up.

Smoked Chile Scalloped Sweet Potatoes

2 cups heavy cream
1 heaping tablespoon chipotle pepper puree (I used chipotles in adobo and pureed them)
3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick
Salt and freshly ground black pepper

Preheat oven to 375 degrees F.

Whisk together cream and chipotle puree until smooth.
In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers.

Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned

No comments:

Post a Comment