Smokey sweet potatoes au gratin
8 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
6 | mediums | Sweet potatoes; peeled and sliced thin |
1 | Chipotle (canned or reconstituted) (1?, I used 6 and it was not hot) | |
4 | cups | Heavy cream |
Salt and pepper |
Directions
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
Related recipes
- Smokey bbq sauce
- Smokey black beans
- Smokey brie spread
- Smokey catfish
- Smokey cheese dip
- Smokey chipotle corn bread
- Smokey eggplant
- Smokey eggplant and caper dip
- Smokey fish pie
- Smokey meatballs
- Smokey mushroom & tasso potatoes
- Smokey pineapple pizza
- Smokey ribs
- Smokey salmon burgers
- Smokey salmon nuggets
- Smokey sloppy joes
- Smokey tomato & lentil soup
- Smokey tomato and lentil soup
- Smokey tomatoes and chili over pasta
- Texas smokey link