Go Back

Sweet Potatoes with Chipotle Cream

A delicious, layered dish of thinly sliced sweet potatoes with chipotle-flavored heavy cream. A tasty dish for your Thanksgiving table! Adapted from Bobby Flay's and Amanda Hesser's recipes.
Prep Time10 mins
Cook Time1 hr
Course: Side Dish
Keyword: chipotle, gratin, heavy cream, panko, sweet potato
Servings: 6
Author: Nicole Coudal

Ingredients

  • 1 1/2 c. Heavy cream
  • 1 1/2 tsp. Chipotle sauce (from a can of chipotles in sauce)
  • 1 1/2 lbs. Sweet potatoes, peeled, cut into 1/16 inch slices (about 3 medium sized potatoes; 24 oz.)
  • Kosher salt
  • Freshly ground black pepper

Topping (optional)

  • 1/2 Tb. Unsalted butter, melted
  • 1/2 c. Panko bread flakes
  • 1/4 c. Grated Gruyere or Parmesan cheese

Instructions

  • Heat oven to 375 degrees.
  • Whisk cream and chipotle sauce until blended; set aside.
  • Using a mandolin, slice potatoes into thin disks (be sure to use the guide when the potato gets too small). If you don't have a mandolin, cut very thin slices, ensuring they're all the same thickness, so they cook evenly. (Note: it's easier to cut thin, uniform slices when you cut the raw potato down the middle, place the flat side down on the cutting board, and slice into half-moon disks).
  • Place one layer of potatoes in the bottom of a loaf pan (8 1/2 inches X 4 1/2 inches). Sprinkle a little salt and pepper on the first layer, then spoon in about 1 Tb. of the cream mixture. Repeat with another layer of potato and cream (but from this point, only season every other layer with salt and pepper). When all the potatoes are in place, press down to ensure they're all compacted.
  • Tightly cover the pan with foil, place in oven and bake 30 minutes.
  • While it bakes, prepare the (optional) Topping by melting the butter and adding it to a small bowl containing the Panko and grated cheese. Mix to combine; set aside until ready to use.
  • After 30 minutes, remove foil. If using the Topping, spoon the Panko mixture over the potatoes. Return to oven and continue cooking 25-30 minutes.
  • Test around the 25 minute mark by inserting a knife through the potatoes to ensure they're tender. It should also look like most of the cream has been absorbed, and that the topping is nicely browned. When done, remove from oven and allow to sit about 15 minutes before serving.
  • Carefully slice 1 - 1 1/2" pieces and remove each slice with a large spatula. It should serve up to 6 people.