Smoked Chile Scalloped Sweet Potatoes

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I made this recipe for Thanksgiving dinner and was so pleased with the outcome. It was super simple to put together, but the flavors were simply amazing. It is very rich and the potatoes were cooked just perfectly. I was definitely heading back for some more, and judging by what is left over, overs were too. Thanks for a great recipe.

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These are the best! My family was tired of the tradional potatoes and they love spicy food! The cream cools it down just enough! Sooo good for a Thanksgiving surprise!

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Yumm! This was suprisingly delicious for being so simple, with only a handful of ingredients, especially for a Bobby Flay recipe! I tried a few top-rated recipes for dinner last night, this one by Bobby and others from Ina and Giada....these potatoes were far and above better than the rest. I used my mandoline to slice the sweet potatoes, which made this so easy. I watched the video and was careful not to use too much of the cream mixture, as Bobby warns in the video, so I didn't need the full 2 cups....maybe just about 1 1/2cups cream for the amount of potatoes I used. It was soooo good....I think it may be my favorite sweet potato dish I've made.....ever!! On my second helping, I topped it with a dollop of whole berry cranberry sauce, and it was divine like this also! It's different/unique, simple, and inexpensive to make....do it!!!

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I have never been a sweet potato fan. but I tried this recipe for health reasons. This was so simple and very delicious. I was blown away on how well this tasted. You can find the Chipolte peppers in adobo sauce in the mexican section of your supermarket. I highly recommend this recipe.

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Made this again last night for the 3rd or 4th time. Do yourself a favor and double the recipe, you'll wish you had! I made this the day before and skipped the time consuming chore of all the layers. I just mixed the cream sauce in a large bowl, used my food processor to slice the sweet potatoes and combined the two. I let the uncooked dish sit in the refrigerator overnight and started it in the microwave the next afternoon. I set it at 30% power for 5 minutes, then 60% power for another 5 minutes. Then put it in the oven for 55 minutes until tender when pierced with a fork. We live at high altitude so this method took about 30 minutes off total cooking time. The boys in my family LOVE this dish!

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Followed the recipe exactly how it's written. Horrible, threw them out. Made them for Easter dinner. What family put on their plates was left on the plate. No flavor, too milky.

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One word to describe this recipe, DELICIOUS !!!! One of our family favorite Thanksgiving recipe. I just tweaked it just a bit and sprinkled brown sugar between each layer of sweet potatoes. The combination of the brown sugar and the smoked chile complimented each other.

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Absolutely Amazing & different! Chipotle gives a nice kick of smoky spice. I made this for Thanksgiving and New Year's last year and it was a hit at both gatherings! Gone are the too sweet sweet potato recipes!

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I have disliked sweet potatoes most of my life, until I tasted this dish at the Mesa Grill in Las Vegas. I have since made this recipe 5 times at home, for a variety of people, and everyone, including myself, goes back for seconds. Well done!

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Simply amazing! I love it when people go back for seconds- and this made them go for thirds!