Time to start thinking about our menu for Thanksgiving. Wanting to make something with only a few ingredients (keep it simple!) I made Bobby Flay's Smoked Chile Scalloped Sweet Potatoes a couple of years ago and it quickly became a staple on our holiday table. The smokiness of the chipotle mixed with sweet cream and the potatoes mixes perfectly. Not too spicy but with just enough heat. The kids loved it too! This can be a nice change of pace from the marshmallow topped sweet potatoes and blends well with my Bacon Wrapped Maple Turkey (coming soon!) NOTE: the recipe below has a few modifications from the original. I am too lazy to create 10 perfect layers of potatoes so take shortcuts.
Chilpotle Sweet Potatoes (Bobby Flay's Smoked Chile Scalloped Sweet Potatoes)
2 cups heavy cream
1 heaping TBL chipotle pepper puree
3 medium sweet potatoes, peeled and thinly sliced (I use a mandoline for even slices)
salt and pepper
salt and pepper
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 some of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper until you are out of potatoes (ending with the cream mixture). If you end up with alot of cream mixture at the end, just pour it over the entire casserole. The potatoes soak up every last bit so you will need to use it all. 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.
**Chipotle pepper puree - purchase a small can of chiles in adobo sauce and puree in a blender. Typically a recipe only calls for 1-2 tsp of the sauce so I suggest putting wax paper on a cookie sheet then dropping teaspoons of the puree onto the paper. Stick in the freezer for a couple of hours or until frozen. Carefully peel the medallions of puree off the wax paper and place in a zip lock bag. Put the bag bag back into the freezer. This will allow you to pull out a medallion or two of the puree when you need it. Pop one in scrambled eggs, mix in guacamole, or simply add to your favorite salsa for a twist.
**Chipotle pepper puree - purchase a small can of chiles in adobo sauce and puree in a blender. Typically a recipe only calls for 1-2 tsp of the sauce so I suggest putting wax paper on a cookie sheet then dropping teaspoons of the puree onto the paper. Stick in the freezer for a couple of hours or until frozen. Carefully peel the medallions of puree off the wax paper and place in a zip lock bag. Put the bag bag back into the freezer. This will allow you to pull out a medallion or two of the puree when you need it. Pop one in scrambled eggs, mix in guacamole, or simply add to your favorite salsa for a twist.
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