The staple in our Fall CSA has been sweet potatoes. We love them! It sounds crazy but the locally grown, organic do taste so much better than the grocery store variety. We enjoy sweet potatoes all year long, but they do seem to be synonymous with Fall. This was dish inspired by Bobby's Flay's Thanksgiving Smoked Chile Scalloped Sweet Potatoes - Enjoy!
Bobby's Smoked Chile & Sweet Potato Gratin
3 sweet potatoes, medium sized
1 1/2 cups fat free 1/2 & 1/2
1 Chipolte chili with adobe sauce, chili minced & 2 tsp adobe sauce
Salt & Pepper
1/4 White cheddar cheese, shredded
Preheat oven to 375 degrees
Peel & slice the potatoes thinly. Whisk together the chili, sauce and cream.
In a 9 x9 dish layer the potatoes, top with drizzle of cream and repeat until potatoes are gone (it could be anywhere from 8 to 10 layers) ending with drizzle of cream. Season with salt and pepper every 4 layers.
Cover with foil & bake for 30 minutes. After 30 minutes remove foil and bake for another hour. After 30 minutes remove from oven and with a spatula press down on the potatoes to ensure cream covering the top of the potatoes. When done baking sprinkle with cheese and cover for ten minutes. Serve & Enjoy!
A mandoline or food processor slicing feature comes in handy with this dish. Next time I am going to top it with crumbled blue cheese and pecans.