Smoked Chile Scalloped Sweet Potatoes |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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This is a Bobby Flay recipe. I plan on making this for Thanksgiving dinner. Ingredients:
2 cups heavy cream |
1 tablespoon canned chipotle chile puree |
3 medium sweet potatoes, peeled and thinly sliced 1/8 inch thick |
salt & freshly ground black pepper |
Directions:
1. Preheat oven to 375 degrees.
2. Whisk together cream and chipotle puree until smooth.
3. In a 9x9 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.
4. 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.
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