Re: [CH] Sweet Potato Chile Gratin

Rael64 (z42dkm@yahoo.com)
Fri, 30 Oct 2009 19:23:45 -0700 (PDT) 

(we all know the 'Capitalist Pig' bit was humor, yes?)
 
 (sigh.)
 
 Peace...
 Rael64
 
 --- On Fri, 10/30/09, Rael64 <z42dkm@yahoo.com> wrote:
 
 > From: Rael64 <z42dkm@yahoo.com>
 > Subject: Re: [CH] Sweet Potato Chile Gratin
 > To: chile-heads@globalgarden.com
 > Date: Friday, October 30, 2009, 8:09 PM
 > 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 mi
 > 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
 >  > 
 >  > 
 >  > 
 >  >       
 >  > 
 >  
 >  
 >       
 >