| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Heavy cream (up to 4) |
| 2 |
|
Dried chipotle chile peppers or dried chile of choice |
| 5 |
lg |
Sweet potatoes, peeled and very thinly sliced |
| 3 |
c |
Grated Gruyere cheese |
|
|
Freshly grated nutmeg |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Preheat oven to 350 degrees F.
(Adapted from a recipe in Bobby Flay's -- by Chef Bobby Bold American Food
Flay)
In a saucepan combine heavy cream and chipotle chile peppers. Bring to a
boil, simmer for 5 minutes and remove from heat. Allow to sit for 10
minutes and strain. For a spicy flavor, stem and seed the chiles and in a
blender puree the heavy cream with the chiles until smooth.
In a 13 by 9-inch baking dish, spread out one-third of the sweet potatoes.
Sprinkle 1 cup of the cheese over the potatoes and season with grated
nutmeg, salt and pepper. Pour about 1 cup of the heavy cream over the
potatoes and cheese. Repeat procedure two more times ending with cheese on
top, only using enough cream to just cover the potatoes.
Bake for 45 minutes to 1 hour or until potatoes are tender and browned.
Yield: 8 servings
Recipe by: Cooking Live Show #CL8850 Posted to MC-Recipe Digest V1 #545 by
Angele Freeman <jfreeman@netusa1.net> on Apr 3, 1997
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