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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


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


  • 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


  • 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.