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Name: Spicy Sweet Potato Gratin
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 5 lg Sweet potatoes, peeled and; 3 c Grated Gruyere cheese; 2 Dried chipotle chile peppers; 3 c Heavy cream (up to 4); Freshly grated nutmeg; Salt

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INGREDIENTS

5 lg Sweet potatoes, peeled and
3 c Grated Gruyere cheese
2 Dried chipotle chile peppers
3 c Heavy cream (up to 4)
Freshly grated nutmeg
Salt

Servings

INSTRUCTIONS

Preheat oven to 350 degrees F. (Adapted from a recipe in Bobby Flays -- by Chef Bobby Bold American Food Flay) In a saucepan combine heavy cream and chipotle chile peppers. Bring to a boil, simmer for 5 minutes and remove from heat. Allow to sit for 10 minutes and strain. For a spicy flavor, stem and seed the chiles and in a blender puree the heavy cream with the chiles until smooth. In a 13 by 9-inch baking dish, spread out one-third of the sweet potatoes. Sprinkle 1 cup of the cheese over the potatoes and season with grated nutmeg, salt and pepper. Pour about 1 cup of the heavy cream over the potatoes and cheese. Repeat procedure two more times ending with cheese on top, only using enough cream to just cover the potatoes. Bake for 45 minutes to 1 hour or until potatoes are tender and browned. Yield: 8 servings Recipe by: Cooking Live Show #CL8850 Posted to MC-Recipe Digest V1 #545 by Angele Freeman on Apr 3, 1997

NOTES

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Spicy Sweet Potato Gratin

5 lg Sweet potatoes, peeled and
3 c Grated Gruyere cheese
2 Dried chipotle chile peppers
3 c Heavy cream (up to 4)
 Freshly grated nutmeg
 Salt

Preheat oven to 350 degrees F.    (Adapted from a recipe in Bobby Flays -- by Chef Bobby Bold American Food  Flay)    In a saucepan combine heavy cream and chipotle chile peppers. Bring to a  boil, simmer for 5 minutes and remove from heat. Allow to sit for 10  minutes and strain. For a spicy flavor, stem and seed the chiles and in a  blender puree the heavy cream with the chiles until smooth.    In a 13 by 9-inch baking dish, spread out one-third of the sweet potatoes.  Sprinkle 1 cup of the cheese over the potatoes and season with grated  nutmeg, salt and pepper. Pour about 1 cup of the heavy cream over the  potatoes and cheese. Repeat procedure two more times ending with cheese on  top, only using enough cream to just cover the potatoes.    Bake for 45 minutes to 1 hour or until potatoes are tender and browned.    Yield: 8 servings    Recipe by: Cooking Live Show #CL8850 Posted to MC-Recipe Digest V1 #545 by  Angele Freeman <jfreeman@netusa1.net> on Apr 3, 1997

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Nutrition

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Serving Size: 1 Serving (487g)
Recipe Makes: 1 Servings

Calories: 1675
Calories from Fat: 1158 (69%)

Amt Per Serving		% DV

	Total Fat 128.7g	172 %
	Saturated Fat 75.1g	375 %
	Monounsaturated Fat 39.8g
	Polyunsanturated Fat 7.1g
Cholesterol 435.6mg		134 %
Sodium 1338.9mg		46 %
Potassium 617.5mg		16 %
Total Carbohydrate 9.9g		3 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 8.3g
Protein 119.8g		171 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1675

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