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
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|Serving Size: 1 Serving (487g)|
|Recipe Makes: 1 Servings|
|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 %|
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Calories per serving: 1675
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