Recipe courtesy of Bobby Flay
Print
Smoked Chile Scalloped Sweet Potatoes
Total:
1 hr 25 min
Prep:
10 min
Cook:
1 hr 15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 25 min
Prep:
10 min
Cook:
1 hr 15 min
Yield:
4 to 6 servings
Level:
Easy

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.

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