Chipotle Scalloped Sweet Potatoes
These scalloped potatoes are a fun twist on a classic dish. It can be made with either heavy cream or full-fat coconut milk if you are dairy free.
Ingredients
- 3 whole3 whole3 whole Sweet Potato, peeled (about 3 lbs.)
- 3 cups3 cups3 cups Coconut Milk, full fat
- 1 Tbsp1 Tbsp1 Tbsp Chipotle Peppers in Adobo Sauce, minced
- 1 tsp1 tsp1 tsp Sea Salt
- 3 cloves3 cloves3 cloves Garlic, minced
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 375 degrees.
- Use a mandoline or food processor to slice the peeled sweet potatoes into 1/8th-inch thick rounds.
- In a small bowl, whisk the coconut milk or heavy cream, 1-2 tablespoons minced chipotles (depending on how spicy you want it), sea salt, and minced garlic.
- In a 9x9 pan, add enough milk mixture to slightly cover the bottom of the pan and add a layer of the sweet potato round- slightly overlapping.
- Alternate the potato and milk mixture in layers, ending with the milk.
- Cover the pan with tin foil and bake for 30 minutes.
- Uncover the pan and continue baking for 35-45 minutes.
- The potatoes should be cooked through and surrounded by a thick sauce when they are done.
Notes
Depending on how spicy you like, add 1 tablespoon of minced chipotle for mild to medium and 2 tablespoons if you want it hot.
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About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Grain Free Nut Free Paleo Pescetarian Plant Based Shellfish Free Side Dishes Vegan VegetarianThis is our estimate based on online research. | |
Calories: | 218 |
Fat: | 15 g |
Carbohydrates: | 16 g |
Protein: | 2 g |
Cholesterol: | 0 g |
Sodium: | 340 mg |
Fiber: | 3 g |
Sugars: | 5 g |
Calculated per serving. |
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