22 February, 2021
Chipolte Scalloped Sweet Potatoes
February 22nd is National Cook a Sweet Potato Day!
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 recipe 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! Even after re-baking for leftovers. I just use foil to cover it for the first half of the baking.
Chipolte Scalloped Sweet Potatoes
Equipment
- Chef Knife
- Rapid-Prep Mandoline.
- Deep Dish Pie Plate
- (-or-) 2-qt. Enameled Cast Iron Baker
- Peeler
- Manual Food Processor
- Aluminum
Ingredients
Produce
- 3 Medium Sweet Potatoes pick some that are thin in diameter
Dairy
- 1 ½ Cups Heavy Cream
- ½ Cup Bulgarian buttermilk Can be substituted with regular buttermilk
- Butter
Pantry
- 2 Large Chipotle Peppers in Adobo Sauce
- 2 heaping tsp Adobo Sauce
Baking & Spices
- pampered Chef Chipotle Rub
- Salt and freshly ground black pepper
Instructions
- Preheat oven to 375 degrees F.
- Rub the bottom, sides, and corners of the Deep Dish Oie Plate (or a 2-qt. Enameled Cast Iron Baker) with butter. Shorting works, but please do not use cooking spray.
- Peel the sweet potatoes.
- Using the Rapid Prep Mandoline, slice the sweet potatoes into thin disks.
- 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
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for the products featured in my recipe.
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Mom, wife, computer geek, web designer, musician, board member, ski bum, bicyclist, camper, glamper, fishing woman, treasure hunter, bookkeeper, office wizard, blogger, vlogger, foodie, and Pampered Chef Independent Consultant, trekking through life in Jackson Hole, Wyoming
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