Chili Sweet Potato Gratin Recipes
SMOKED CHILE SCALLOPED SWEET POTATOES
Provided by Bobby Flay
Categories side-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F.
- Whisk together cream and chipotle puree until smooth.
- 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 and pepper to form 10 layers.
- Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.
SWEET POTATO GRATIN WITH SMOKED CHILES
Steps:
- Preheat oven to 350 degrees.
- Combine the heavy cream and chipotle puree in a small bowl. In an 8 by 8-inch baking dish, arrange a fourth of the sweet potatoes. Season to taste with salt and pepper and pour a fourth of the cream over it. Repeat with the remaining potatoes and cream, forming 4 layers.
- Bake for 1 hour or until the cream has been absorbed and the potatoes are browned. Remove from the oven and let sit 10 minutes before serving.
CHILI SWEET POTATO GRATIN
Steps:
- Preheat oven to 375°F.
- In a large saucepan simmer enchilada sauce, water, and garlic with salt to taste, stirring occasionally, 5 minutes.
- Peel potatoes and cut crosswise into 1/8-inch-thick slices. In a 3-quart gratin or shallow baking dish layer one fourth of potatoes in concentric circles, overlapping slightly, and sprinkle with 1/3 cup cheese. Continue to layer remaining potatoes and cheese in same manner, ending with cheese.
- Pour sauce slowly over potatoes, letting it seep between layers, and bake gratin set in a shallow baking pan (it may bubble over) in middle of oven 1 hour, or until potatoes are tender. Gratin may be made 2 days ahead and chilled, covered. Reheat gratin, covered, in oven.
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SWEET POTATO GRATIN WITH CHILE-SPICED PECANS RECIPE
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5/5 Category Side DishAuthor Jose GarcesCalories 5112 per serving
- Preheat the oven to 375°. Roast the sweet potatoes on a large baking sheet for about 1 hour and 10 minutes, until tender.
- Meanwhile, in a skillet, melt the butter. Add the pecans, sugar and chipotle powder and cook over moderate heat, stirring, until the sugar starts to caramelize and the pecans are well-coated, 8 minutes. Spread the pecans on a parchment-lined baking sheet, sprinkle with salt and let cool.
- Cut the potatoes in half lengthwise and scoop the flesh into the bowl of a food processor; discard the skins. Add the honey, cinnamon, allspice and cloves to the processor and puree. Add the cream and puree. Season with salt and pepper.
- Scrape the potatoes into a 9-by-13-inch baking dish; scatter the marshmallows on top. Bake in the top third of the oven for 25 minutes, until the marshmallows are golden. Sprinkle with the pecans and serve.
CHILI-SPICED SWEET POTATO GRATIN WITH GOAT CHEESE
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4.9/5 (18)Total Time 1 hr 15 minsCategory VegetablesCalories 332 per serving
- In a large bowl, whisk together the olive oil, maple syrup, lime juice, garlic, paprika, cumin, oregano, salt and chili.
- Peel the potatoes if you like — I often just scrape off any bruised sections, leaving most of the skin on. Slice the potatoes into 1/8-inch thick rounds, using a mandoline, or use a very sharp knife and great knife skills :)
- Toss the sweet potatoes in the bowl to coat with the spiced oil. Arrange the potatoes upright in a 2-quart baking dish with the edges face-up, pouring the liquid from the bowl over all. Grind black pepper over the top to taste.
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