A rich and decadent sweet potato gratin with a spicy kick, but very simple to make if you have a mandolin…

Serve with grilled or roast meats and a fresh sauce such as Cilantro-Pumpkin seed.

This is from Bobby Flay Mesa Grill.

Ingredients

• 2 1/2 cups heavy cream
• 3 tablespoons chipotle puree (store bought OK, adjust quantity depending on spice level)
• 3 medium sweet potatoes, peeled and sliced thin
• Salt and freshly ground pepper

Method

1. Preheat oven to 350°F.
2. Mix heavy cream and chipotle puree in a small bowl to make a spicy cream sauce.
3. Layer sweet potatoes in a baking dish, seasoning with salt and pepper, and pouring cream mixture over each layer.
4. Cover with aluminum foil and Bake for 30 mins. Remove foil and bake for another 30 mins until potatoes are tender and browned, then let cool for 10 minutes before serving.