Quote:
Originally Posted by tommy
There is a Bobby Flay recipe somewhere that bakes the slices in cream and chipotle peppers (the ones en adobo with the sauce). The contrast of sweet and spicy is great. The healthy version I have tried is to top the baked sweet 'tater with yogurt or sour cream (no,low or whatever fat content works for you) that has been pre mixed with some of the chipotle.
Here ya go:
Smoked Chile Scalloped Sweet Potatoes
Recipe courtesy Bobby Flay
Prep Time:
10 min
Inactive Prep Time:
hr min
Cook Time:
1 hr 15 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
* 2 cups heavy cream
* 1 heaping tablespoon chipotle pepper puree
* 3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick
* Salt and freshly ground black pepper
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.