Smokey sweet potatoes au gratin

Yield: 8 Servings

Measure Ingredient
6 mediums Sweet potatoes; peeled and sliced thin
1 \N Chipotle (canned or reconstituted) (1?, I used 6 and it was not hot)
4 cups Heavy cream
\N \N Salt and pepper

Put the chipotles and cream in a blender and puree. In a 10X10 baking dish, layer ⅓ of the potatoes, pour ⅓ of the cream over, salt and pepper to taste. Repeat for the next two layers. Bake at uncovered 350 for 1 hour until the liquid is absorbed.

Posted to bbq-digest V5 #721 by Kit Anderson <kitridge@...> on Nov 25, 1997

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