Total Time: 1 hours 25 minutesPrep: 0 hours 10 minutesCook: 1 hours 15 minutesYield: 4 to 6 servingsLevel: Easy
Prep Time15 minutesmins
Cook Time1 hourhr30 minutesmins
Course: Side Dish
Cuisine: American
Keyword: Dinner, pot luck, starch, Thanksgiving
Servings: 6
Author: TetonTrekker
Cost: 10
Equipment
Chef Knife
Rapid-Prep Mandoline.
Deep Dish Pie Plate
(-or-) 2-qt. Enameled Cast Iron Baker
Peeler
Manual Food Processor
Aluminum
Ingredients
Produce
3Medium Sweet Potatoespick some that are thin in diameter
Dairy
1 ½CupsHeavy Cream
½CupBulgarian buttermilkCan be substituted with regular buttermilk
Butter
Pantry
2LargeChipotle Peppers in Adobo Sauce
2heaping tspAdobo 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
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.