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Best sweet potato dish ever in history

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I just made the most sublime sweet potato dish I have ever eaten. I'd been looking for something to do with sweet potatoes for Canadian Thanksgiving dinner, but refuse absolutely to put marshmallows or brown sugar on them. So I found this recipe online which sounded pretty good. It was unreal. Apparently adapted from something by Bobby Flay. There's not a scrap left in the baking dish.

Peel and slice 8 sweet potatoes thinly.

In a blender, blend together 3 cups of whipping cream and one canned chipotle pepper. (The original recipe called for 4 cups of cream, but I found it a bit too liquidy at the end of the baking time so would recommend reducing the amount.)

Now, in a greased baking dish (I used one about 9 x 13 or so) make a layer of sweet potatoes, sprinkle with salt and pepper, then pour over some of the cream mixture. Repeat until you have done 4 layers of potato and used up all the cream. Cover tightly with foil and bake at 350 for about 30 minutes. Uncover and continue baking for another 30 minutes, brushing surface with some of the cream if it's bubbling up from the bottom.

This is deadly. Creamy, sweet and spicy all at the same time.

Just had to share.

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  1. This sounds SO awesome and how simple could that be??
    I love chipotles, too. Can't wait to try it! Thanks.

    1. This sounds like it is adapted from Bobby Flay's Whipped Chipotle Sweet Potatoes from Epicurious that I've made a number of times.

      If 3 cups of cream (!) is too much for you, I've made the linked recipe with lowfat sour cream and it has been yummy.

      Link: http://www.epicurious.com/recipes/rec...

      4 Replies
      1. re: caliston

        You know, the 4 cups (!) of cream in the original recipe did initially put me off just a bit. But then I thought...hey, get over it. I won't eat it every day. And it was just so outrageously good.

        1. re: caliston

          Sound great -- I'm going to make this. But the recipe doesn't call for any sour cream.

          1. re: Hipster

            I've substituted lowfat sour cream for the butter before to make it even leaner. Although 3 tbs butter in 5 1/2 lbs sweet potatoes isn't bad!

            1. re: caliston

              i like the idea of using the acidic sour cream as opposed to butter - i imagine it lends a bit more creaminess/smoothness to the dish....but you're right, as it stands, that's not a lot of butter. it works out to about 1 teaspoon per serving. compared to traditional holiday dishes, this is practically diet food ;)

        2. This sounds great. I can picture it with a big, meaty braised short rib on top.

          1. If i wanted to make this in a 8x8 pan - any idea how I would scale it down. Would I just half the amount of cream?

            2 Replies
            1. re: hammy

              I'd just cut the whole recipe in half. There should be enough leeway to allow it to work just fine, even if there are small proportional variations.

              1. re: hammy

                Basic math: 13 by 9 = 117 square inches; 8 by 8 = 64 square inches which is a bit over half. Go with 4 sweet potatoes, 1.5 cups whipping cream, 1/2 canned chipotle and you'll get a slightly shallower dish. Or go with 5 sweet potatoes, a scant 2 cups whipping cream and 1/2 or 2/3 chipotle (depending on your preference for the heat) and you'll get a dish that's a bit deeper. You might have to adjust the cooking times accordingly and you might have to worry about overflow with the 5 sweet potato version.

              2. Do you have to bake this in a bain marie so the cream doesn't curdle?

                2 Replies
                1. re: georgeb

                  I wouldn't think so; the OP describes it as being baked directly in the oven, covered. The higher the fat content of the cream, the less likely it is to curdle (the closer to get to milk, the more likely it is to curdle, in other words, because it is the milk protein enzymes that curdle, not the fat as such. Curdling is the great danger of substituting lower-fat alternatives...

                  1. re: georgeb

                    I baked it right on the oven rack. Covered for half the time, to get things started, then uncovered for the remaining time to let it brown and reduce.