Chipotle Sweet Potatoes
Sweet, smoky and mildly spicy, this gratin of sweet potatoes is a perfect side dish for your next holiday meal. Works perfectly at any event!
Equipment
- Sheet pan
- Cutting Board
- Chef knife
- Pie Dish or Square Baking Dish
- Small Sauce Pan
- Whisk
Ingredients
- 4-5 each large sweet potatoes, washed well
- 4-5 tbsp unsalted butter
- 1 tsp canned chipotles in adobo, finely minced (use more depending on heat tolerance)
- 6 tbsp light brown sugar, firmly packed
- 1 cup heavy cream
- to taste Kosher salt and white pepper
Instructions
- Preheat your oven to 375 degrees F. Thoroughly wash the sweet potatoes and lay them out on a sheet pan. Bake for 45-60 minutes until sweet potatoes just begin to soften. You still want the sweet potatoes to be firm in the middle. This will ensure you have a straight cut for slicing and they will not collapse on you.
- While the sweet potatoes are baking, combine the next 4 ingredients in a sauce pan and cook until the butter is melted, the sugar is incorporated and the mixture just begins to bubble. Remove from heat.
- Test the doneness of your potatoes by inserting a knife in the center of potato. If there is some resistance, then your potato is perfect! Allow to cool for 10-15 minutes.
- Cut off the ends of your sweet potatoes. Gently peel away the outer skin. Once the potatoes are peeled, begin cutting them into 1/4" slices. Shingle them in a baking dish or in a pie dish.
- Generously season the potatoes with salt and white pepper. Pour the warm heavy cream mixture over the shingled sweet potatoes.
- Cover with plastic film and then aluminum foil. Bake for an additional 20-30 minutes. Remove from oven and allow to cool slightly before plating.
- Serve with roasted root vegetables and your favorite protein. Garnish with thinly sliced green onions or finely minced cilantro.
