“This is so good, but I dare not make it too often because I can eat nearly a whole pan by myself!” moans Nyleve of this rich and addictive recipe for chipotle sweet potatoes. Hounds have been raving about it since she first shared it a couple of years ago. ceeceee has successfully lightened up the dish by using evaporated milk in place of the whipping cream. Warning: don’t use regular milk; it doesn’t work. Candy finds that a good squeeze of lime juice on the finished dish really makes it sing. Here’s the original recipe:

Chipotle Sweet Potatoes

4 cups whipping cream
1 canned chipotle chile en adobo, or more to taste
6 medium sweet potatoes, peeled and thinly sliced
salt and pepper

Preheat oven to 350F. In a blender, puree the cream and chipotle until smooth. In a 9×13-inch rectangular baking dish, arrange a fourth of the sweet potatoes, season to taste with salt and pepper, and pour a fourth of the cream over all. Repeat with the remaining potatoes and cream, forming 4 layers. Bake, uncovered, for 1 hour, or until the cream has been absorbed and the potatoes are browned. (May be prepared up to 1 day ahead, covered, and refrigerated. Reheat until heated through but not dried out.) Makes 8 to 10 servings.

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