1 Video | Photo: Smoked Chile Scalloped Sweet Potatoes Recipe
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
Directions
Preheat oven to 375 degrees F.
Whisk together cream and chipotle puree until smooth.
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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By the great monicini
Poersmouth, VA
on April 11, 2013
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this is by far my favorite sweet potato redipe. although i was not able to find chipotle pepper puree, i was able to substitute chipotle powder and it was amazing. a great side side for grilled chicken and asparagus
By kelly.mctague_1...
mckinney, TX
on January 20, 2013
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I thought these had great flavor. I always replace 1/2 and 1/2 for heavy cream to make recipes healthier and I have never had issues. With this recipe the cream separated or ( curdled which really took away from the appearance. I think next time I will use the same ingredients but mash the potatoes instead.
By Chef Jeana
Sunny California
on December 28, 2012
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I don't rate unless I make a dish twice, so with that said.....This dish was awesome! I made it before Thanksgiving to test it and it was wonderful then....Followed it to the letter. It was NOT too spicy at all. Family loved it. Made it again tonight and added seeded jalepenos....so, so good! This is a quick, easy, go to for nights when you want a potato dish with tons of flavor!! Good job Bobby!
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