Sweet Potato Casserole with Smoked Chili
Votes: 13
Time: 1 hour 25 minutes
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
Instead of traditional white potatoes, Bobby Flay uses golden sweet potatoes as the main ingredient in his casserole, which are given a smoky flavor by mashing them with smoked paprika.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups heavy cream
- 1 heaping tablespoon chipotle pepper puree (smoked jalapeño pepper)
- 3 medium sweet potatoes, peeled and cut into 0.3cm thick rounds
- Salt and freshly ground black pepper
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Cooking the dish according to the recipe:
- Preheat oven to 190C.
- Mix cream and chipotle pepper puree until smooth.
- Place the potatoes in an even layer in a 23x23 cm casserole dish. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, salt, and pepper to create 10 layers.
- Cover and bake for 30 minutes, uncover and continue baking for another 45 minutes to 1 hour, or until the cream is absorbed and the potatoes are cooked through and the tops are golden brown.
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