Total Time: 1 hours 25 minutesPrep: 0 hours 10 minutesCook: 1 hours 15 minutesYield: 4 to 6 servingsLevel: Easy
Course: Side Dish
Keyword: Dinner, pot luck, starch, Thanksgiving
2-qt. Enameled Cast Iron Baker
Manual Food Processor
2Medium Sweet Potatoes
4tbspBulgarian buttermilkCan be substituted with regular buttermilk
2LargeChipotle Peppers in Adobo Sauce
2heaping tspAdobo Sauce
Salt and freshly ground black pepper
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.
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.