Yield: 5 Servings
|2 cups||Heavy cream|
|½ can||Chipotle pepper|
|3 \N||Whole sweet potato -- peeled|
|\N \N||Sliced thin|
|\N \N||Salt and pepper|
Preheat the oven to 350F. Puree the cream and chili in a blender or processor until smooth; be careful not to over process or the cream will turn into butter. Arrange one fourth of the sweet potato slices in an 8" square baking pan. Season with salt and pepper, and cover with one fourth of the cream. Repeat the process until all the potatoes and cream are used. Bake in the preheated over for 1 hour, or until the cream has been absorbed and the potatoes are browned.
Recipe By : Bobby Flay, Mesa Grill/tpogue@...
From: Dave <davidg@...> Date: 7 Oct 1996 13:49:46 -0600