Ingredients
8 large sweet potatoes
1 12 tablespoons butter
2 -3 tablespoons canned chipotle chiles in adobo
4 cups whipping cream
salt & freshly ground black pepper, to taste
Method
Sources
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Shallow oval dish — potato gratin, crème brûlée, baked eggs
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Whole dried chipotles — toast and rehydrate for smoky depth
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Shallow oval dish — potato gratin, crème brûlée, baked eggs
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Whole dried chipotles — toast and rehydrate for smoky depth
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Preheat oven to 350F. Peel and thinly slice sweet potatoes (aim for about 8 cups of 1/4 inch slices). Butter a shallow 4 quart casserole dish. Puree the chipotles in adobo and stir into whipping cream. Bring a large pot of water to boil over high heat and boil the potato slices for 15 minute Drain well. Arrange a single layer of sweet potatoes in the casserole; pour 1 cup chipotle-cream mixture over them. Season with salt and pepper. Repeat layering, ending with chipotle-cream. Bake 45 min-1 hr., or until potatoes are lightly browned and bubbling. Serve warm.