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.
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.