Ingredients
- 2 1/2 cups heavy cream
- 1 tablespoon chipotle puree
- 3 medium sweet potatoes, peeled and sliced thin
- Salt and freshly ground pepper
Directions
Preheat oven to 350 degrees.
Combine the heavy cream and chipotle puree in a small bowl. In an 8 by 8-inch baking dish, arrange a fourth of the sweet potatoes. Season to taste with salt and pepper and pour a fourth of the cream over it. Repeat with the remaining potatoes and cream, forming 4 layers.
Bake for 1 hour or until the cream has been absorbed and the potatoes are browned. Remove from the oven and let sit 10 minutes before serving.
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By karenfar
Huntington Beac...
on March 05, 2012
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I made this for my family to go with Ancho Grilled Pork Loin. VERY GOOD flavor and easy. 1/2 tablespoon of chipotle puree was plenty. I needed to excelerate the cooking process so I nuked the potatoes (I did not layer just put all in an 8X8 dish and distributed evenly for 5 minutes. I only used 2 cups of cream and started the baking at 375º. The cream separated and the dish was done in far less than 1 hour. My adult daughter doesn't like sweet potatoes and she liked them.
By MadeleineV
Menlo Park, Cal...
on December 10, 2011
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I finally found a sweet potato recipe my husband can enjoy! It only took 15 years! He grew up in Sweden and they do not typically eat sweet potatoes. This recipe is easy to prepare, and incredibly delicious!! Bobby - YOU ROCK! Love ya! XOXOX
By Brock Samson
San Francisco
on November 29, 2011
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Actually found this recipe in my Mesa restaurant cookbook and made it for thanksgiving. There is no doubt that it was tasty but i wonder if i didn't do something wrong. In the cookbook the sweet potatoes look very crispy and almost like philo dough but with mine they were kinda soggy and there was a lot of extra cream in the pan. Again it was still tasty but maybe there is a trick to get the middle and lower layers to get as crispy as they look in the cookbook.
Read all 16 reviews