Chili Sweet Potato Gratin Recipes

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SWEET POTATO GRATIN



Sweet Potato Gratin image

Sweet and savory gratin packed with flavor and nutrition.

Provided by souplover Sue

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 1h

Yield 10

Number Of Ingredients 12

cooking spray
2 cups heavy cream
½ stick unsalted butter
2 cloves garlic, minced
1 tablespoon chopped fresh parsley, or more to taste
1 tablespoon fresh thyme leaves, or more to taste
1 tablespoon minced fresh sage, or more to taste
1 tablespoon minced fresh rosemary, or more to taste
1 ½ teaspoons sea salt
¾ teaspoon ground black pepper
3 pounds sweet potatoes, peeled and thinly sliced
1 ½ cups shredded Gruyere cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with cooking spray.
  • Combine cream, butter, and garlic in a saucepan. Bring to a simmer; remove from heat and mix in parsley, thyme, sage, rosemary, salt, and pepper.
  • Arrange 1/2 of the sweet potato slices in the prepared baking dish; cover with 1/2 of the Gruyere cheese. Pour cream mixture on top. Arrange remaining sweet potato slices over the cream. Sprinkle remaining cheese on top.
  • Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

Nutrition Facts : Calories 391.3 calories, Carbohydrate 29.2 g, Cholesterol 95.2 mg, Fat 27.6 g, Fiber 4.2 g, Protein 8.1 g, SaturatedFat 17 g, Sodium 412.5 mg, Sugar 5.8 g

CHILI SWEET POTATO GRATIN



Chili Sweet Potato Gratin image

Categories     Cheese     Side     Bake     Sweet Potato/Yam     Fall     Gourmet

Yield Serves 6 to 8

Number Of Ingredients 5

two 10-ounce cans mild enchilada sauce (2 cups)
1 cup water
2 large garlic cloves, minced and mashed to a paste
5 large sweet potatoes (about 3 1/2 pounds)
1 1/3 cups coarsely grated Monterey Jack cheese (about 6 ounces)

Steps:

  • Preheat oven to 375°F.
  • In a large saucepan simmer enchilada sauce, water, and garlic with salt to taste, stirring occasionally, 5 minutes.
  • Peel potatoes and cut crosswise into 1/8-inch-thick slices. In a 3-quart gratin or shallow baking dish layer one fourth of potatoes in concentric circles, overlapping slightly, and sprinkle with 1/3 cup cheese. Continue to layer remaining potatoes and cheese in same manner, ending with cheese.
  • Pour sauce slowly over potatoes, letting it seep between layers, and bake gratin set in a shallow baking pan (it may bubble over) in middle of oven 1 hour, or until potatoes are tender. Gratin may be made 2 days ahead and chilled, covered. Reheat gratin, covered, in oven.

SMOKED CHILE SCALLOPED SWEET POTATOES



Smoked Chile Scalloped Sweet Potatoes image

Provided by Bobby Flay

Categories     side-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 4

2 cups heavy cream
1 heaping tablespoon chipotle pepper puree
3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Whisk together cream and chipotle puree until smooth.
  • In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers.
  • Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.

SWEET POTATO GRATIN WITH SMOKED CHILES



Sweet Potato Gratin with Smoked Chiles image

Provided by Bobby Flay

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 4

2 1/2 cups heavy cream
1 tablespoon chipotle puree
3 medium sweet potatoes, peeled and sliced thin
Salt and freshly ground pepper

Steps:

  • Preheat oven to 350 degrees.
  • Combine the heavy cream and chipotle puree in a small bowl. In an 8 by 8-inch baking dish, arrange a fourth of the sweet potatoes. Season to taste with salt and pepper and pour a fourth of the cream over it. Repeat with the remaining potatoes and cream, forming 4 layers.
  • Bake for 1 hour or until the cream has been absorbed and the potatoes are browned. Remove from the oven and let sit 10 minutes before serving.

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