Smoked Chile Scalloped Sweet Potatoes

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Made this for Thanksgiving side dish 3 years ago....every year since I am asked if I could make it again.

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This is the first recipe of Bobby's that I've made (Christmas dinner and it was definitely a winner. A mandoline would have made slicing the potatoes much easier; and I agree with the one reviewer - you need to eyeball the sauce to get the right consistency. For just a few ingredients, this dish packs a lot of flavor with not much effort. My guests were impressed with this one!

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Everyone loves this dish! I grind up a can of the chipotles in adobo, then put the remainder of the sauce in an ice cube tray and keep it frozen. You just have to eyeball your sauce after you put it on to make sure it's not drowning the potatoes, but not too dry either. As you are making the cream, add the chipotle bit by bit til you find your spice level. I also find a bit of Parmesan on it was good as well. (And I used my food processor's slice setting, and it made quick work of my double batch. To sum up: make it!

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The best part of Christmas dinner 2007. We still talk about this dish!

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Everyone at our Thanksgiving dinner loved this dish! I would have to believe a mandoline is a must, but we did not try slicing the potatoes with a knife. It was certainly easy using the mandoline. Before making the layers of potatoes and cream, we tossed the slices of potatoes in the cream sauce, then made the layers. I would consider using this dish at other occasions - it would be great with ribs.

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I liked this version much better than the traditional sweet version. The chipotle gives a nice kick.

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I made this with a lot more chipotle paste and a bit less cream (we enjoy our food a bit spicier and they were really amazing. Everyone that said they've never had a good sweet potato dish before was raving about this one because it made it more a REAL side dish. Definitely the star of our thanksgiving meal (next to Alton Brown's Good Eats turkey

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I read reviews before making this for my parents in law. I only used 1.5 cups of cream because everyone seemed to say there was too much liquid. I should have followed the recipe because there was absolutely no liquid left and the chipotle just made it spicy with very little flavor nuance. I felt it needed some cheese or something to tie flavor together. I also feel it cooked too long as the slices of potato were one big blob. Perhaps next time I will add parmesan or something and use the white sweet potatoes as a couple of people recommended.

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I made these for Easter Dinner and everyone loved them and they went really well with ham. This dish will be a staple at all Easter dinner's to come.

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I may have to be a Bobby Flay fan after all! This was easy and so rich tasting that I can't wait for next thanksgiving.