Smoked Chile Scalloped Sweet Potatoes

Our supper club theme this past month was Chef Bobby Flay.  Bobby Flay is varied in that he does a lot of grilling and then he also is famous for his "Southwest" style and flavors.  I chose to make a potato side dish. I debated between white potatoes and sweet potatoes.  But this recipe got more positive reviews so I went with it.  I'm so glad that I did.  It couldn't get any easier to make and it was so tasty...but really, I think anything with 2 cups of heavy cream would probably taste good!  It was creamy with a little heat.  It could have even had a little more heat.  Although I don't usually repeat recipes, I will definitely be making this dish again soon!

Smoked Chile Scalloped Sweet Potatoes
Recipe from foodnetwork.com - Courtesy of Bobby Flay, Boy Meets Grill

Prep Time:  10 minutes
Cook Time: 1 hour 15 minutes

Yield:  4-6 servings

Ingredients:
2 cups heavy cream
1 heaping tablespoon chipotle pepper puree
3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick
Salt and freshly ground black pepper

Directions:
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.

Mommy & Daddy Rating: 2 thumbs up!