SWEET POTATOES ON GRILL RECIPES

Name: Smoked Chile Scalloped Sweet Potatoes
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 2 cups heavy cream; 1 heaping tablespoon chipotle pepper puree; 3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick; Salt and freshly ground black pepper

SMOKED CHILE SCALLOPED SWEET POTATOES RECIPE | BOBBY FLAY ...

Smoked Chile Scalloped Sweet Potatoes Recipe | Bobby Flay ... image

Provided by Bobby Flay

Categories side-dish

Total Time 1 hours 25 minutes

Prep Time 10 minutes

Cook Time 1 hours 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 4

Ingredients

2 cups heavy cream
1 heaping tablespoon chipotle pepper puree
3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick
Salt and freshly ground black pepper

Steps:

Preheat oven to 375 degrees F.
Whisk together cream and chipotle puree until smooth.
In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers.
Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.

SMOKED CHILE SCALLOPED SWEET POTATOES RECIPE | BOBBY FLAY ...

Smoked Chile Scalloped Sweet Potatoes Recipe | Bobby Flay ... image

Provided by Bobby Flay

Categories side-dish

Total Time 1 hours 25 minutes

Prep Time 10 minutes

Cook Time 1 hours 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 4

Ingredients

2 cups heavy cream
1 heaping tablespoon chipotle pepper puree
3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick
Salt and freshly ground black pepper

Steps:

Preheat oven to 375 degrees F.
Whisk together cream and chipotle puree until smooth.
In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers.
Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.

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