Mexican Smoked Chili Scalloped Sweet Potato Recipe
Chipotle or “smoked-chili pepper” is a smoke-dried jalapeño that tends to be brown and shriveled; it is a chili used primarily in Mexican and Mexican-inspired cuisines such as Mexican-American and Tex-Mex. Today, chipotles are used widely throughout Mexico as well as in the United States. Quite popular in the South Western U.S. and California; chipotles have found their way into cuisine of many celebrity chefs from Hawaii and Manhattan. Typically, the chipotle is used to flavor soups, salsa, stew, sauces, and even occasional dessert. This smoked chili scalloped sweet potato is a completely new twist of Mexican cuisine and is amazingly delicious; with its steamy sweet potatoes and sizzling hot chipotle pepper, it made an astoundingly incredible hot-and-spicy twist to this delicious delicacy. This is a should-be-made recipe for your entire family!
Ingredients
- 2 cups heavy cream (465 g)
- 1 heaping tablespoon chipotle pepper puree (15 g)
- 3 medium sweet potatoes, peeled and thinly sliced ⅛-inch thick
- freshly ground black pepper
- salt
Instructions
- Preheat oven to 375° Fahrenheit.
- Whip together cream and chipotle puree until smooth and thick.
- In a 9x9 inch casserole dish, arrange the potatoes in even layers. Sprinkle with 3 tablespoons of the thick cream mixture and season with salt and pepper in any amount you desire.
- Repeat the previous procedure with the remaining potatoes, cream, salt, and pepper to form 10 layers.
- Cover the casserole with a tight-fitting lid and bake in the preheated oven for 30 minutes; remove the cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are tender enough and the top is browned.
- Serve warm and enjoy!
