fellow culinary procrastinators, go forth and share what you made for dinner last night! in honor of the yam festival, here is my recipe for sweet potatoes au gratin.
adapted from my mother via Bobby Flay
- 2 large sweet potatoes (garnet or jewel are best) peeled and sliced very thin
- 1 pint heavy cream
- 2-3 chipoltle peppers in adobo sauce
- pre-heat the oven to 350
- purée peppers and cream to create a smooth mixture (add or subtract peppers depending on your spice preference)
- using about 1/4 of your sweet potato slices, create an even layer in a small/medium casserole dish
- apply salt and pepper
- evenly pour about 1/4 of the cream mixture over the potato slices
- repeat until you have used all of your sweet potato slices
the top layer should be just barely covered with the cream mixture, and you should leave about 1" between your top layer and the top of the dish
bake at 350 for one hour...and then try not to consume the entire dish yourself
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