For the Thanksgiving potluck party with the MSS gang, besides the Cornbread and Sausage Dressing I also made this super simple sweet potato dish, which only uses three (yes, three) ingredients yet is so yummy. The only tricky part is finding the chipotle pepper paste here in KL, and omitting it altogether isn’t exactly a good idea (so we’re down to two ingredients? Lol), but I managed to find a small bottle at Cold Storage. Good luck!
Based on the recipe by Bobby Flay.
Ingredients
- 1 1/2 cups whipping cream
- 1 heaping tablespoon chipotle pepper paste
- 3 orange sweet potatoes (about 800 grams), peeled
- Salt and freshly ground black pepper
Directions
Preheat oven to 190 degrees C.
Using a mandolin, slice the sweet potatoes into 1/8 inch thick slices. Watch your fingers!
Whisk together cream and chipotle puree until smooth. I used a measuring jug to easily pour the cream over the potatoes.
In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with just enough of the cream mixture to cover, being careful not to make the dish too soupy. 
Repeat with the remaining potatoes and cream, seasoning with salt and pepper after every 3 or 4 layers. You should have enough potatoes and cream to form at least 10 layers.
Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.
Leave a Reply