Smoky Yam Gratin

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I picked this recipe because I had some sweet potatoes and gouda I needed to get rid of. I was a bit weary of the chipotle peppers at first; but let me tell you, it was well worth it. The flavors complemented each other quite well.

I couldn't get myself to use heavy whipping cream, so I used FF half and half instead. I know most of you are probably shaking your heads at this, but it was still great.

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Tried this today and it had a good taste, I'm not used to having sweet potatoes without a bunch of sugar and sweet stuff. I punked out and only used half of a chipotle and some fire roasted peppers, but after trying with alittle more of the chipotle it did need the heat. I think I'd try it again but I'm not sure.

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This dish was such a hit at our New Year's Day dinner! The recipe is easy to follow, the sweet and savory ingredients complement each other well and the overal taste is unforgettable!! You'll want seconds...and thirds!

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It was the hit of our Christmas meal!!!!!! We did have to cook it longer and raise the temp to get the potatoes to soften up. The flavors were overwhelming. I am a fan now. Thanks.

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I wanted a new way to cook yams and as I was channel surfing I stopped on the Food Network. As I was listening to Aaron giving the ingrediances, I said to myself, I can not imagine this tasting good, but I love yams. I followed the recipe. Since I cook all the time, I know how my oven works, so I did not follow the time in the oven. To my surprise I was Wowed by the taste, the flavor, and how easy it was to make. I am a fan of Aaron McCaro Jr, for life

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I made this for my family's Christmas dinner. Not only did my husband, and daughter like it, but my nine month old grand daughter could not get enough of it. I was nice to find a new and very tasty way to make yams.

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I do not eat yams, but the ingredients for this dish (mainly the Gouda made me want to make this for Christmas dinner and it was wonderful. I, also had to cook this dish longer than the recipe called for and I had way too many raw yams. This was one of the first years I have cooked an entire holiday meal and I must say that this will become a staple dish in my recipe arsenal. Thanks for such a great dish.

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I followed this recipe to the T except I used my food processor to cut the yams and thus they were thinner. It was a huge hit, even with the tough audience. I got compliments even from the 14 year old who "hates yams"!!! I too used chipotles in adobe but I think that is what he was calling for. It did take longer to cook but that worked out for me in the end.

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I am no fancy cook at all but saw you make this on your show last Sunday before Christmas and said to my wife, "I want to try and make this"
As long as I have good instructions and it is not complicated, I can make fancy dishes like this. I happened to read the few reviews that were on the web site last week and a person suggested to pre-cook/boil the yams first. I boiled my fairly small yams for 15 minutes and that did the trick to keep this dish prep time to 45-55 minutes.
I also had trouble finding Smokey Chipotle Peppers but found canned Chipotle peppers at a Mexican grocery store after striking out at 2 major food stores in my area.

It was a Great dish and I will make it again sometime for sure!

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my advise cook the yams half way first this menus was great we loved it