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Smoked Chile Scalloped Sweet Potatoes
Recipe courtesy Bobby Flay

Ingredients
2 cups heavy cream
1 heaping tablespoon chipotle pepper puree
3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick
Salt and freshly ground black pepper


Instructions
Preheat oven to 375 degrees F.

Whisk together cream and chipotle puree until smooth.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

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.



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Copyright 2006 Television Food Network, G.P., All Rights Reserved