Re: [CH] Sweet Potato Chile Gratin

Rael64 (z42dkm@yahoo.com)
Fri, 30 Oct 2009 18:09:25 -0700 (PDT) 

This would be a shameless plug if I owned stock in Brother Jim C's wares, which I don't (but I'm sure he'd scribble something on some paper and sell it to me, Capitalist Pig that he is)...but anyway (can't he ever write succinctly?)...
 
 Similarly, we often bake sweet taters and once done, scoop them out and cover them in Mild to Wild chipotle sauce or, if we take our shoes off, the Fiery Habanero sauce.  That and lots of butter, sometimes some brown sugar too.
 
 Damn tasty.
 
 Peace, Hendrix, and Chile-covered sweet taters bought off a truck on Hwy 49.......
 Rael64
 
 --- On Fri, 10/30/09, RisaG <radiorlg@yahoo.com> wrote:
 
 > From: RisaG <radiorlg@yahoo.com>
 > Subject: [CH] Sweet Potato Chile Gratin
 > To: chile-heads@globalgarden.com
 > Date: Friday, October 30, 2009, 7:15 PM
 > This was really good. Use a hotter
 > chile if you wish, I used Ancho and the original recipe
 > called for Chipotle. I was serving this to me and Trev so I
 > used Ancho, which I know he can handle, but next time I'll
 > use the chipotle. I think the smokiness would be terrific
 > with the sweet potatoes.
 > 
 > Leftovers re-heat beautifully. I re-heated it tonight with
 > great success.
 > 
 > Mmmm....
 > 
 > Sweet Potato Chile Gratin
 > 
 > 2 cups heavy cream
 > 1 tsp ancho chile powder*
 > 3 medium sweet potatoes, peeled & sliced thin
 > Penzey's Brady Street Sprinkle**
 > 
 > Prehaet oven to 350 degrees F.
 > 
 > In a bowl, whisk together the ancho chile powder and the
 > cream.
 > 
 > Brush an 8x8 pan with some olive oil, then put a layer of
 > thinly sliced sweet potatoes on the bottom. Pour over 1/4 of
 > the cream mixture, sprinkle with Brady Street, if you have
 > it. If not, sprinkle with a bit of salt and pepper between
 > layers. Add another layer of sweet potatoes, sprinkle with
 > seasoning and then pour on next 1/4 cup of cream mixture.
 > Continue until all sweet potatoes and cream mixture are used
 > up.
 > 
 > Place on a rimmed baking sheet so that you don't have any
 > spill over in the oven. 
 > 
 > Bake at 350 for 1 hour. Remove and let sit for awhile until
 >
ne when the potatoes are cooked
 > through, are soft in the center and the top of the gratin is
 > browned well. All cream mixture should be absorbed.
 > 
 > Risa's notes:
 > 
 > * Original called for one chipotle en adobo
 > ** original called for just salt and pepper
 > 
 > Serves 4
 > adapted from Bold American Food by Bobby Flay
 > posted on 10/30/09
 > 
 > 
 > 
 >       
 >