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Recipe courtesy of Bobby Flay
Smoked Chile Scalloped Sweet Potatoes
Getting reviews...
- Level: Easy
- Total: 1 hr 25 min
- Prep: 10 min
- Cook: 1 hr 15 min
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 331
- Total Fat
- 29 g
- Saturated Fat
- 18 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 3 g
- Cholesterol
- 109 mg
- Sodium
- 340 mg
- Level: Easy
- Total: 1 hr 25 min
- Prep: 10 min
- Cook: 1 hr 15 min
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 331
- Total Fat
- 29 g
- Saturated Fat
- 18 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 3 g
- Cholesterol
- 109 mg
- Sodium
- 340 mg
Ingredients
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.
My Private Notes
Show:
Boy Meets Grill
Episode:
Comfort Food
