Smoked Chile Scalloped Sweet Potatoes

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How can something so simple be so delicious? Well Bobby accomplishes that with this recipe! The chipotle really is the zinger here. I loved it and so did everyone I served it to.

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I used 1% milk instead of cream and halved the recipe. Used 1 large sweet potato to 1 cup milk and 1 heaping tsp chilipotle de adobo (in the can, on the mexican food isle - I freeze what I don't use from the can. It almost filled up a small pie plate and was very good, will make again. Very healthy and heart friendly. Next time I'll use my secret fat fighting weapon - evaporated skim milk. In almost all recipes that call for cream, this is a very respectable sub.

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I am not too much of a fan of the southwestern cuisine, but these turn out delicious and will definitely do them again. Could not find the pepper puree, but you can buy the chipotle in adobo sause and puree them.

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I will make this again but reduce the cream by half. It came out like soup! But the flavor combination is sooo good that I will definitely try again. I served with sour cream to cut back on the heat.