Words and photo by Ellie Sharp
Rich cream, spicy chipotles in adobo, and gooey Gruyere combine for a unique and delicious spin on traditional sweet potato side dishes. I first tasted this dish during research for an article I was writing, and it became an instant favorite. Six years later, it remains a staple on our holiday table. Exceptional to taste and a breeze to prepare? It doesn’t get much better.
This special recipe comes from Jen and Peg of Three Sisters Farm in Texas. It was originally published in Edible Houston magazine by writer and CAFE volunteer Ellie Sharp. Shared with permission. I hope you enjoy!
2 pounds sweet potatoes, peeled and sliced into ⅛” -to ¼”- thick rounds
2 cups heavy cream
2–3 chipotle chilies in adobo
1 teaspoon salt
1 teaspoon black pepper
2 cups grated Gruyere
Preheat oven to 375° F.
- In blender or food processor combine cream, 2–3 chipotle peppers and 2–3 tablespoons of the adobo sauce and blend. Add salt and pepper and heat in a saucepan until it reaches a simmer.
- Arrange slices in 9- by 13-inch baking dish or pie plate
- Pour cream/pepper mixture over potatoes
- Top with Gruyere
- Bake 40–45 minutes, until bubbly and potatoes are tender when pierced with a knife. Let sit 10 minutes before serving.