I love easy 4-ingredient dishes that I can just pop in the oven and forget about. I love them even more when they are made with fresh tasty ingredients like sweet potatoes! This sweet, creamy gratin is kicked up a notch with a hint of chipotle seasoning and would be the perfect side dish to any meal.
In case you didn’t know, October is Sweet Potato Month in Kansas! On our WIBW segment (below), sponsored by the Kansas Farm Bureau, we joined Karen and John Pendleton to talk about the upcoming Kaw Valley Farm Tour featuring 32 farms all across Northeast Kansas. We also chatted up a fun event in Lawrence called Tuber Tuesday where you’ll be able to find a variety of dishes made with local sweet potatoes. You won’t want to miss it!
3 cups heavy cream
2 Tbs. dark brown sugar
1 Tbs. chipotle pepper puree or 1-2 tsp. chipotle sauce
5 large sweet potatoes, thinly sliced on mandolin (approx. 1/4 inch thick)
Kosher salt and freshly ground black pepper
Preheat oven to 375 degrees F. Whisk together cream and chipotle puree.
In a seasoned 12” cast iron skillet or a large greased baking dish, arrange potatoes in an even layer over the bottom of the baking dish, over lapping each one ; drizzle with some of the prepared cream mixture, then season with salt and pepper, to taste.
Repeat with remaining potatoes and cream to form additional layers, seasoning with salt and pepper as you go.
Cover and bake for 30 minutes; remove cover and continue to bake for additional 30-40 minutes or until most of cream has been absorbed and the potatoes are cooked through, fork-tender, and top is deliciously golden brown.
Now You’re Cookin’,