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Chipolte Scalloped Sweet Potatoes

Comments : 3 Posted in : My Holiday Table, Perfect for Potlucks, Side Dishes on by : TetonTrekker Tags: , , , , , ,

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This recipe is super easy and goes GREAT with any meal, and is a crowd favorite at pot lucks. This recipe is sized for 4 small portions or 2 large portions. Double up for larger families.

Over the years I have cooked this in my Corning French White Covered Casserole dish. It does stick, and I spent much time scrubbing it clean. I have discovered the Enameled Cast Iron Baker cooks really evenly and cleans up like a breeze! I just use foil to cover it for the first half of the baking.

Chipolte Scalloped Sweet Potatoes

Total Time: 1 hours 25 minutesPrep: 0 hours 10 minutesCook: 1 hours 15 minutesYield: 4 to 6 servingsLevel: Easy
Prep Time15 mins
Cook Time1 hr 30 mins
Course: Side Dish
Cuisine: American
Keyword: Dinner, pot luck, starch, Thanksgiving
Servings: 4
Author: TetonTrekker

Equipment

  • Chef Knife
  • Simple Slicer
  • 2-qt. Enameled Cast Iron Baker
  • Peeler
  • Manual Food Processor

Ingredients

  • 2 Medium Sweet Potatoes
  • ½ Pint Heavy Cream
  • 4 tbsp Bulgarian buttermilk Can be substituted with regular buttermilk
  • 2 Large Chipotle Peppers in Adobo Sauce
  • 2 heaping tsp Adobo Sauce
  • Salt and freshly ground black pepper
  • Butter

Instructions

  • Preheat oven to 375 degrees F.
  • Rub the bottom, sides, and corners of a 2-qt. Enameled Cast Iron Baker with butter. Shorting works, but please do not use cooking spray.
  • Peel the sweet potatoes, cut them into a few pieces
  • Using the Simple Slicer on setting 3 (3/16”) slice the sweet potatoes.
  • Mix together cream, buttermilk, chipotles, and adobo sauce, in the manual food processor until mostly smooth with a few small pieces of peppers.
  • In a 2-qt. Enameled Cast Iron Baker, arrange the potatoes in even layers. Drizzle each layer with 3 or 4 tablespoons of the cream mixture and season each layer with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper. Pour the remaining cream over the last layer making sure all potatoes are wet.
  • Cover with foil and bake for 45 minutes.
  • Remove cover and continue baking for 45 aditional minutesr, or until the cream has been absorbed, the potatoes are cooked through, and the top is browned.

Notes

This is a very popular dish at pot lucks. It goes great with any dish. I would double or triple as needed for a crowd.

Visit my Pampered Chef Store
www.pamperedchef.biz/tetontrekker

Simple Slicer
Item Number: 1099
2-qt. Enameled Cast Iron Baker
Item Number: 100247
Manual Food Processor
Item Number: 2593
8″ Chef’s Knife
Item Number: 1575

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