Sweet Potato Gratin with Smoked Chiles

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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.

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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

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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.

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Was the hit of our Thanksgiving table. Added nutmeg & cinnamon as recommended by another review I read and it was fantastic. I will make this again and put it in my keeper file.

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I made this as a side dish for Thanksgiving. It tasted great, and it was a big hit with the family. It was great the next day as leftovers (although there wasn't much left!.

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Just made this for myself tonight...awesome! Didn't have the recipe handy so did it from memory and came out perfect. I could eat this all by itself but goes great with pork!

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Made this for Thanksgiving today. It was AMAZING! Didn't have the chipotles in adobo to make the puree, so I just used powdered chipotle. Still amazing. Wonderful balance of sweetness from the potatoes, spiciness from the chipotle, and richness from the cream. In a word, WOW! And, I got to break out my seldom used mandoline to slice the potatoes.

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This is delicious. We made it for a Christmas caroling dinner party last year and everyone requested the recipe so they could make it for Christmas dinner. We also used pureed chipotles in adobo and it was wonderful!

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Great and simple recipe! The sweet potatoes tasted sweeter and delicious with the smoky spicy chipotle pepper. I thought it was an excellent combination (I love spicy food in general. I would give it 5 stars, but the cream curdled in the oven. Not sure if I did something wrong. But other than that, I will make it again.

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I had this at the Mesa Grille (NOV 2009 in the Bahamas' and could not wait to make it at home. I followed the recipe almost exactly, the difference is that I did not make home made Chipolte puree. I bought a can of Chipolte chiles in adobo sauce and made a paste by running them through a tiny food processor. Once you have made your puree remove any visible seeds as these are only extra heat when you bite into one wihtout that wonderful after flavor. I think this works perfectly. Also, when cutting the potatos I ran them through my larger size cuisinart with the slicing blade and got perfectly sized slices with half the effort of using a mandolin. I love the heat and flavor of this recipe and can handle it, however, for a holiday if you know your crowd does not like as much heat I would suggest to just use a half of TLB of the puree; I am actually going to try this before Christmas just to test out. I don't normally say that I will make a dish over and over, but there is a first time for every thing!!