For the life of me, I can't figure out why anyone would take an already sweet vegetable and make it even sweeter? Isn't that what pumpkin pie and dessert are for?
If you happen to share a similar frustration over the whole sweet potato casserole thingie, this recipe's for you. I've adapted this dish from a Bobby Flay recipe that I found on the Food Network, and its savory spiciness will have you shoving those marshmallows back into the hot chocolate where they belong.
I encountered one small problem with this recipe, which in the end actually made for its salvation, if that makes any sense. The original recipe is supposed to be similar to scalloped potatoes but I found the finished product entirely too soupy. It was delicious to be sure, but I had envisioned something with a thicker, creamier background. So after I took the potatoes out of the oven, I put them back in the food processor and made them into a sweet potato puree. Oh my.... delightfully creamy and with some smokey chipotle heat, this is my new favorite way to eat sweet potatoes. When I make this again I will skip the whole oven process and just simmer the sweet potatoes in the chipotle cream on the stove, but in the interest of Food Processor Fridays, I'll show you how it all went down here today.
Chipotle Sweet Potatoes (adapted from Bobby Flay at the Food Network)
3 small-medium sweet potatoes, peeled, then cut into pieces sized to fit the food processor
1 cup half & half
1 cup heavy cream
1 heaping TBSP chipotle pepper puree (see below)
1 tsp cumin
1/2 tsp oregano
1/2 cup Monterey Jack cheese
salt and pepper
Preheat oven to 375 degrees. Spray 9 X 9 baking dish with cooking spray.
Insert slicing disc into food processor. Slice potatoes and remove to a separate bowl.
Insert metal blade into food processor. Place contents of one can of chipotle peppers in adobo sauce into food processor.
Pulse until peppers are pureed. Add up to 1/2 cup water to aid in the process and scrape down bowl occasionally.
Place one heaping tablespoon of the chipotle puree into a medium mixing bowl. Reserve the rest for later use. I used an ice cube tray to freeze the puree into individual cubes, then placed them in a freezer bag and stored them in the freezer.
Add the half & half, cream, cumin and oregano to the reserved chipotle puree. Whisk to combine.
Layer a single layer of sweet potato slices in the bottom of the baking dish. Top with just enough of the cream mixture to lightly cover. Season with a little bit of salt and pepper and top with just a tablespoon or so of the shredded cheese. Repeat layers until ingredients are used.
Cover dish with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 45 minutes to 1 hour, or until potatoes are fork tender.