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Ingredients Jump to Instructions ↓

  1. 6 oz 170g Sweet potatoes, peeled and sliced thin (medium)

  2. 1 Chipotle (canned or reconstituted)

  3. 4 cups 948ml Heavy cream Salt and pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Put the chipotles and cream in a blender and puree. In a 10 x 10 baking dish, layer 1/3 of the potatoes, pour 1/3 of the cream over, salt and pepper to taste. Repeat for the next two layers. Bake at uncovered 350F for 1 hour until the liquid is absorbed. Posted to BBQ List by Kit Anderson on Nov 25, 1997

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