This is soooo delicious & easy to make. Sweet potatoes are a favorite of mine and this new twist is the perfect one to add to my collection. Served it up at a dinner party and it was a hit. My advice is to make extra. Everyone will want seconds!
(As you can see in the pic, my roomie eats a whole plate of them at a time...)
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.
Make your own chipotle pepper puree by putting the chipotle peppers (from a can of chipotle peppers in adobo sauce) into a mini food processor. Make sure to scrape out all the seeds before you puree them because the seeds are spicy! The peppers themselves are pretty spicy, but the seeds are worse. I used a heaping tablespoon of pureed peppers in the recipe and consequently my dish was fairly hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (159g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 199 (69%)|
|Amt Per Serving||% DV|
|Total Fat 22.1g||29 %|
|Saturated Fat 13.7g||69 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 81.5mg||25 %|
|Sodium 76.2mg||3 %|
|Potassium 373.2mg||10 %|
|Total Carbohydrate 21.3g||6 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 18.4g|
|Protein 2.8g||4 %|
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Calories per serving: 289
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