Chile Scalloped Sweet Potatoes

Great change for holiday sweet potatoes!

Yield: 6 servings ( Serving Size: servings )
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  • 2 tablespoon(s) chipotle chile puree
  • 2 cup(s) cream (FF 1/2 & 1/2)
  • 3 medium sweet potatoes, thinly sliced
  • 1-2 cup(s) Shredded 2% sharp cheddar


  1. Preheat Oven to 375. Canned chipotle peppers in sauce is what to buy to make the purée. Get 2 peppers with sauce in food processor and totally purée. I love spicy, so I use a bit extra at times. Depending on size of peppers it may take 3 or event 4 to get the appropriate amount.

  2. Whisk cream and chipotle puree until smooth in a saucepan on stovetop over low-medium. Let steep until cream is dark pink - at least 10 minutes to infuse the chile flavor.

  3. In 9x 9 casserole dish, arrange potatoes in even layers. Between layers, drizzle 3 TBSP of cream mixture and season with salt and pepper forming 10 layers.

  4. Cover and bake for 30 min. remove cover and continue baking for 45 min or until cream has been absorbed.

  5. ** I always make larger batch and in the middle of the layers and to the top I always add shredded sharp cheddar.
November 2013

This recipe is a personal recipe added by TXCIN3Day and has not been tested or endorsed by MyRecipes.

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