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Best sweet potato dish ever in history

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  • Nyleve Oct 11, 2004 05:26 PM
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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.

                  2. Thanks for sharing--sounds great!

                    1. Another delicious chipotle sweet potato recipe appeared in the NYT Dining In (or was it Out?) section within the last month or two. You basically bake the potatoes, scoop out the flesh and mash it with chopotle in adobo, maple syrup and creme fraiche. I used 1 percent milk instead of creme fraiche and it was still very very good.

                      2 Replies
                      1. re: Louise Z.

                        umm. I'm eating some Total 2% yogurt right now and I bet that would be a good sub for the creme fraiche. I may try that. I never thought to put sour cream w/ sweet potatoes.

                        There used to be a restaurant in hilton head that made a sweet p. puree w/ maple and some chili pepper and served it as a side dish w/ a maple glazed seared tuna. It was surprisingly good.

                        1. re: Louise Z.

                          fat free fromage blanc, quark, or evaporated milk would also be good substitutes for the creme fraiche.

                        2. This sounds utterly delicious. But is it not essentially a classic gratin Dauphinois recipe, with sweet potatoes subbed for the white potatoes and the addition of a chipotle? Not that that makes it any less original or fabulous, but I like to have these genealogical links established.

                          2 Replies
                          1. re: Sarah W-R

                            Well, I guess you're right. But with the flavour of sweet potato accented by the chipotle, it becomes something altogether different, in effect if not in fact. Just goes to show you that there are only so many ways to cook things.

                            1. re: Sarah W-R

                              This is what I was thinking exactly.

                            2. What do you think about sprinkling some grated parm over top. I do that with regular potato gratains.

                              1. Note to self, use one chipotle pepper, not one CAN of chipotle pepper. Yeah, leaned the hard way.

                                1. When you write 8 sweet potatoes, does that equal the 5 1/2 lbs used by Bobby Flay?

                                  4 Replies
                                  1. re: Joebob

                                    I found that 5.5 pounds is about 5 medium sized sweet potatoes, so it's not equal (I made the whipped ones after my error the first try).

                                    Anyone know how to salvage the "mistake" dish I made? I made this dish, but did "one can" of chipotle peppers rather than "one canned chipotle sweet pepper". Ugh, so frustrating! Looks and smells great, nearly inedible after because it's so spicy. What can I do with this? Anything to tone down the spice? Or combine it with other ingredients to make something else, like a soup? I feel terrible wasting all this food.

                                    1. re: SaraASR

                                      Thanks for the prompt response Sara,
                                      My uneducated answer to your query is add chicken broth and cream or half and half and turn it into a lot of soup. You might even poach some shredded chicken (or turkey??) in the broth first and make a meal of it.

                                      1. re: SaraASR

                                        What I did was freeze it in smallish portions and added it to curry or chili and that type of thing for the next month or two. Too good to just throw out, but inedible when you use a whole can. Even my BIL who thinks he's fireproof didn't eat any.

                                        1. re: coll

                                          Ugh, so frustrating. Glad to hear I'm not the only one who made this mistake.

                                    2. I made it last year and I toasted then added some pecan halves for a little more texture. I agree with cutting back on the cream; I had more liquid than necessary in the finished product. One chipotle doesn't seem like much, but be ever fearful of those rascals.

                                      1 Reply
                                      1. re: Veggo

                                        I make a variation on the pureed version, but with ancho chilis boiled in cream, then put in a blender and pureed, then mashed in with the baked sweet potatoes. A nice counterpoint to the onion-y quality of so many other T-day dishes.

                                      2. I made this recipe in 2007 and it was really delicious and easy.

                                        1. I love you all... I'm going for it this year- my husband just reminded me he's more about the mashed white and not so into the sweet taters.... so I can do what I want!

                                          1. This sounds very good. I would grate a layer of mild cheddar and then sprinkle Cojita cheese on top of that before putting it in the oven. May be even brown up some picadillo and make a sheperd's pie variant of this dish.

                                            1. Would this recipe work if I used evaporated milk in place of the whipping cream?

                                              1 Reply
                                              1. re: Norm Man

                                                absolutely - that's how i make it!

                                              2. Bestsweet potato dish ever huh? That is a bold statement, so I had to try it. BINGO! That is an amazing recipe. These are the type of sweet recipes that I love. Does anyone know of a great recipe book with the bestsweet recipes for foodies with a big sweet tooth. #BestSweetPotatoDish.

                                                1 Reply
                                                1. re: RobertDixon

                                                  Does anyone know of a great recipe book with the bestsweet recipes for foodies with a big sweet tooth.
                                                  ~~~~~~~~~
                                                  http://www.chow.com/search?query=dess...

                                                2. I actually came by this recipe by accident when I was looking for the business Bestsweet Mooresville NC. I started reading a little and it grabbed my curiosity. I decided to give the Bestsweet potato dish ever in history a try. I made this for my family and they all loved it. It is very unique and I would have to say I agree that it is the bestsweet potato meal I have ever had. I would definitely recommend the bestsweet potato dish ever in history to others.

                                                  1 Reply
                                                  1. re: JoeWinfree

                                                    Joe, I am so glad you pulled up this old thread. I will definitely give this a try sometime. Today, I took a shortcut because the sweet potato with chipotle intrigued me. I cooked them stovetop per an old CI recipe, just added a chipotle to the mix. The smokiness from the chipotle was wonderful and enhanced the buttery flavor. Heck, I think next time I will cut back on the butter. So if you ever want the flavor combo but in a lighter version and a shorter cook time, here's what I did:

                                                    2 lbs. sweet potatoes, peeled and sliced 1/4" thick
                                                    2 T. heavy cream
                                                    4 T. butter
                                                    1/2 tsp. salt
                                                    1 tsp. sugar
                                                    1 chipotle pepper, minced

                                                    Combine all in a medium saucepan, cover and cook on low heat for 35-45 minutes, stirring occasionally until fork tender. Mash with a potato masher.

                                                  2. Quick question for those that have made this dish before: can you make it a day in advance and just reheat before serving? Or does the texture suffer?

                                                    1 Reply
                                                    1. re: TorontoJo

                                                      Thanks for resurrecting this post, which I missed the first time around. This just sounds so good, must make soon!