Sunday, November 27, 2011

No Marshmallow Sweet Potato

Smoked Chile Scalloped Sweet Potatoes by Bobby Flay at the Food Network
4 to 6 servings
2 cups heavy cream (I used 1 1/2 cups half and half and 1/2 cup whipping cream)
1 heaping tablespoon chipotle pepper puree (I used 2 chipotle peppers in adobo sauce finely chopped
3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick (2 large for me because they are easier to peel)
Salt and freshly ground black pepper

Preheat oven to 375 degrees F.
Whisk together cream and chipotle puree until smooth.

In a 7 by 11-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 layers. The top layer I made a spiral with triangles on the edges.

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.

This part was not at all convenient so I baked it for 30 min. turned off the stove and left it. Then when we left for Thanksgiving Dinner, I removed the cover and turned the oven bake on for about 45 minutes. Yum.

Prep Time: 10 min if you have a potato slicer. We borrowed Dez's mandolin

1 comment:

Marie Doerner said...

Trying to use this recipe with little empanadas using filo dough. Keep your fingers crossed.