RCP: Sweet Potato Gratin with Smoked Chiles

karennoca

Well-known member
This dish is close to aphrodisiacal.

4 cups heavy cream

1 canned chipotle pepper

6 medium sweet potatoes, peeled and sliced thin

Salt and freshly ground pepper

Preheat oven to 350°.

In a blender, puree the cream and chipotle until smooth.

In a 10 x 18-inch casserole, arrange a fourth of the sweet potatoes, season to taste with salt and pepper, and pour a fourth of the cream all over. Repeat with remaining potatoes and cream, forming 4 layers. May be prepared up to 1 day ahead, covered, and refrigerated.

To serve, reaheat in a 350° oven for 12 minutes

Serves 8 to 10.

This is a Bobby Flay recipe that I have made several times, as always his food is full of flavor and spicy.

 
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