Chipotle Sweet Potato Gratin
1 chipotle pepper, chopped (or 2 teaspoons chipotle puree)
1 cup heavy cream
2 large sweet potatoes, peeled and sliced 1/16 inch thick
(optional) chopped sage, parsley, or green onions as garnish
Preheat oven to 375°F. Combine chipotle pepper with cream, and let sit for 5 minutes.
Coat the bottom of a 9” x 9” baking pan with cream mixture. Create a single layer of sliced sweet potatoes. Drizzle with cream and sprinkle with salt and pepper. Repeat until everything is used up.
Cover with aluminum foil and bake for 50 min or until knife tender. Uncover for 15 minutes until browned. Gratin may be made two days ahead and chilled, covered. Reheat gratin, covered, in oven.
When ready to serve, cut into rectangles and optionally sprinkle with herbs.
Recipe created for Montemaggiore by Chef Paul Smith ©2008.