Chipotle Sweet Potato Gratin

Adapted by Tricia Wheeler from a recipe by Bobby Flay

Serves 6–8

I was looking for a way to change up my traditional Thanksgiving side dishes when I came across this recipe by Bobby Flay for a spicy sweet potato gratin. I have made it many times since – guests always like the unexpected smokiness paired with the sweet potatoes.

3 large sweet potatoes, peeled and sliced into 1/4-inch slices
2 cups heavy cream (I prefer Snowville heavy whipping cream.)
1 smoked chipotle pepper in adobo sauce* and some juice from can
Salt and freshly ground pepper

1. Preheat oven to 375°.

2. Mix heavy cream, chipotle pepper and salt in a food processor until just blended.

3. 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 to form layers.

4. Cover and bake for 30 minutes; remove cover and continue baking for 45–60 minutes, or until the cream is absorbed and the potatoes are cooked through and the top is browned.

* Found in the Mexican section of most grocery stores