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| Smoked Chile Scalloped Sweet Potatoes Recipe courtesy Bobby Flay Show: Boy Meets Grill Episode: Comfort Food Overall User Rating:  |
These are the best sweet potatoes!
12/30/2007 at 05:51pm
User: Diane from Ft Worth, TX User Rating:
We made these for Thanksgiving to go with a southwest theme we were doing. They are so easy and delicious. The amount of chipotle called for in this recipe doesn't make the potatoes spicy at all. They just end up with a nice smoky flavor. Personally, the next time I make them (which will be tonight, actually) I will add a little more chipotle to give it a little more kick.
So easy! A hit at Thxgvg and/or Christmas!
12/14/2007 at 06:30pm
User: Berit from Stevenson Ranch, CA User Rating:
I made this dish for Thanksgiving because my family asked for something exciting...other then just mashed sweet potatoe with butter :) My 9 yr old son absolutly loved it! Everyone did. Actually, they have asked for it for Christmas Eve too. It is very easy. I made the recipe without the chili just because I wasn't sure how the kids would react BUT I will add it for Xmas.
Wow!
12/05/2007 at 08:15am
User: Anonymous User Rating:
So I know how everyone says never to make a new recipe for Thanksgiving but I had to try this one and oh my gosh it was delicious! My husband had three servings, and my 7years old and 5 year old had two! The were sweet with this awesome kick and so easy to make. I'm going to include this recipe into my make throughout the year file because it's just too good for only once a year
GOOD BUT NEEDS A LITTLE ADJUSTING
11/28/2007 at 03:36pm
User: Karen from Basking Ridge, NJ User Rating:
I made this for Thanksgiving and everyone liked it. I cut the chili's down to one teaspoon and cut the cream to a little more than 1 1/2 C (based on other reviewers suggestions). I will make this again when I am looking for something that is REALLY different.
Very different, very good
11/27/2007 at 09:18pm
User: kristen from brentwood, TN User Rating:
I made these tonight for my family of 4 and we ate them all! Even my kids went back for seconds. I served them along side turkey wraps with a chipotle mayo so it was really hard to tell if the heat was coming from the potatoes or the turkey wraps! I think I would prefer a sweeter sweetpotato dish for Thanksgiving but plan to serve these at Christmas along side my duck and goat cheese tamales (I am from New Mexico and tamales are a Christmas tradition in the Southwest) I used a 9x9 dish and the potatoes soaked up all the cream with no problem. I looked for the white sweetpotatoes at Kroger and they do not carry them here in the Nashville area. I must add that I thought the dish could have used just a little sweetness mixed in. Or maybe that was just my mind playing tricks on me!
big hit!
11/22/2007 at 08:29pm
User: nancy from poquoson, VA User Rating:
I was afraid that this cream was going to be too hot but it turned out great! I added about a tablespoon of honey to cream mixture and topped the dish with sharp cheddar in the last 10 minutes. Even those that did not think they liked sweet potatoes loved these! It's a keeper.
Fabulous Recipe
11/21/2007 at 08:48am
User: Michael from Highland, NY User Rating:
Very simple (but long bake time). Huge hit last night. Medium spicy. Will hold on to this one for a long time!
smoked chipotle
11/12/2007 at 02:35pm
User: Jennifer from Yardley, PA User Rating:
Just buy a can of chipotles in adobo sauce, and puree yourself. You can use a blender or small size food processor. In fact, if you want to do several at once, just freeze the rest and freezer bag, then cut off what you want to use. I do that also with homemade roasted red peppers, but don't puree. Works fine for most recipes.
Best with White Sweets
10/21/2006 at 05:59pm
User: Anonymous User Rating:
I used the white sweet potatoes (next to the orange ones in my supermarket) and I really think it's better this way. Also, it's important to cook them uncovered until the liquid is absorbed and they are browned throughout. I do agree that less cream can be used.
Great but needs adjustment
10/17/2006 at 06:44pm
User: Anonymous User Rating:
Amazing flavor but WAY too much liquid. The amount of cream left in the dish, especially once it started to separate, was very unappetizing. But it was still delicious. Next time I will cut the cream in half.
Met Bobby Flay last night....
09/17/2006 at 06:25pm
User: Anonymous User Rating:
Was at the Food and Wine Festival in LA to meet THE Bobby Flay, as well as Mario and Wolfgang Puck. Out of all of the chefs there, Bobby was the LEAST friendly and seemed uninterested in being there. It was sad, because we were so excited to meet him and he had no intrest in talking to us, taking a picture with us, etc. (sigh) even though both Mario, Wolfgang and Chef Paul were friendly and fun to talk to. BUT! I did ask him about this recipe and he took a minute to tell me to use fresh chipotle peppers and puree them..and then he turned his back on us. So, I guess you cannot by smoked chipotle sauce bottled as he did on the show. Mystery solved.
Ohh, mannnn!!!
09/10/2006 at 04:39am
User: Robb from Anchorage, AK User Rating:
This is a very easy and equally delicious dish. I had peoople over who didn't like sweet potatoes and had to be presuaded to try this- go back for seconds and thirds! the only thing i needed was a more presentable way to serve this. Thanks a bunch...
Great taste
09/08/2006 at 01:36pm
User: George from Elgin, IL User Rating:
This was the best sweet potatoes I have ever eaten. The only thing was that there was to much liquid left in the dish after cooking. I would try less cream the next time.
EXCELLENT!!!
09/07/2006 at 09:05am
User: MARY from Williston, FL User Rating:
I can't wait to put these on the table at Thanksgiving! The combintaion of flavors is awesome in this simple dish.
Absolutely Awesome
09/03/2006 at 12:08pm
User: Debra from Humboldt, IA User Rating:
The smokey flavor and heat of the chipotle peppers, the sweetness of the potatoes, and the salt the recipe calls for are an excellent combination. Three distinct flavors that marry so well. To make this recipe, I did purchase a mandoline. But as Bobby Flay warned be careful using one. I managed to take a bite out of my palm. I'll be looking forward to trying more recipes by this chef.
youve done it again
08/31/2006 at 10:06pm
User: shannon from amesa, IA User Rating:
absolutely the best sweet potatoes ive ever had (and no one holds a candle to my mawmaw) but you did it. thank you
Side Dish Perfection!
04/16/2007 at 03:36pm
User: Annie from North Andover, MA User Rating:
What a delicious and impressive potato alternative! The essence of chipotle pepper truly brings these sweet potatoes to the next level! I agree that white sweets are the best choice in this recipe. The results are rich and velvety. Bravo Bobby Flay!
Excellent Recipe
04/03/2007 at 03:57pm
User: BRIAN from Bellevue, WA User Rating:
I made this for me and my son, to go along with some large New York steaks I did out over the charcoals, and these potatoes were a brilliant accompaniment. We like things a bit on the hotter side, so I doubled the chipotle mixture to two heaping tablespoons, including some of the adobo mixture from the tin, and used almost all of the 2 cups of heavy cream...it all soaked up nicely and was very, very tasty. I look forward to making this dish again.
Excellent!
03/23/2008 at 10:14am
User: Connie from Garden Valley, CA User Rating:
My husband who isn?t a cook, fixed this dish. Great flavor. Nice change.
Delicious - substitutions not recommended!
03/18/2008 at 08:30pm
User: Jillian from Mercer Island, WA User Rating:
I made this fabulous dish after watching the episode featuring it. I couldn't find chipotle chilies, chipotles in adobo sauce, let alone chipotle puree (apparently you have to make your own, but I hadn't read that at the time.) so I used ancho chili powder and just whisked it well. Just a note about substitutions. The ancho chili powder was fine, however, I tried to substitute 1c half-and-half and 1c low fat milk (happened to be lactose free) and it curdled and looked really odd. Still tasted great.. but not appealing to the eyes. So I'd stick with the cream! It's worth the calories!
A Must Try!
03/02/2007 at 11:47am
User: MARLENE from wethersfield, CT User Rating:
Great flavor, Fantastic!!!
Not too bad
02/14/2008 at 05:30pm
User: Jennifer from Jacksonvile, FL User Rating:
I used less cream than called for, a larger pan (10x13) with less layers, and added a vidalia onion. I served it with Chipotle orange glazed pork chops and a green salad. My husband couldn't get enough; he said it was the best Valentine's day dinner yet!
Unique
02/07/2008 at 01:06pm
User: Anonymous User Rating:
I loved the unique flavor of the dish. I will be serving sweet potatoes more often.
Innovative, rich, and delectable!
02/01/2008 at 05:45pm
User: Anonymous User Rating:
For all the reasons given by the other reviewers, this is awesome. If you cut down on the amt of hvy cream, don't cut it down by much. You don't want the dish to come out totally dry, they should have a little bit of thick 'gravy' base to it. The color this ends up is so appealing and appetizing. I had a food processor to cut the yams (3 yams came to 1 1/2 lbs) to the thinnest size--1/16". But I think slicing it to a larger 1/8" size would work just as well. Definitely use a slicing accessory to make the prep a cinch. I made it extra spicy too, but I like the fact you can kick it up or down by the amt of chipotle in adobo used. Once you open up the can of chipotles, save the remainder by putting into an ice cube tray and freeze. Once frozen, the cubes go into a baggie to pull out and defrost when needed for this recipe again. Each cube is about a tablespoon. All in all, a greatly unique and delicious side dish that is not the usual yucky sweet yams in sugar and marshmallows! Your guests will love this along with a simple roast or steak; but don't wait for company b/c this is SO easy.
Spicy and Delicious!
01/28/2008 at 06:25pm
User: Elizabeth from Blairstown, NJ User Rating:
I was going to a friend's house for dinner and she was having pork, beans and rice and I was asked to bring a side dish. I wanted something that was both sweet and spicy. These potatoes were excellent! I have a mandoline which I think is a must for this recipe. I would advise getting big, thick potatoes for good slices. I also cut the heavy cream in half and used the chipoltes as directed. I will definitely make this recipe again. A real keeper!
WoW!
01/27/2008 at 06:44pm
User: John from Clovis, CA User Rating:
my 18 year old grandson maked this and it was a big hit. Great flavor, even if we couldn't find the puree and had to make our own.
Scalloped Sweet Potatoes
01/13/2007 at 09:58pm
User: Anonymous User Rating:
An excellent recipe. Very tasty and adds a different twist for you to enjoy them.
spicy, sweet and addictive
01/12/2007 at 10:51am
User: Teresa from Carmel, IN User Rating:
Wow, what a mouth watering treat. I was skeptical when Bobby made it on his show, but I love sweet potatoes and I love the hot flavor of chipotle peppers. I gave it a try the very same night and my daughter and I just lovvved it. I can't wait to take it to my next family gathering. I think it will make my list for comfort food too. Thanks Bobby. Teresa, Carmel, Indiana