Chipotle Scalloped Sweet Potatoes (Edit recipe)

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.

10 minutes

1 hour and 15 minutes

Difficulty:

Intermediate

Show nutritional information

This 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.

by Spoons N Spices

Serves: 8

Ingredients

3 whole Sweet Potato, peeled (about 3 lbs.)
3 cups Coconut Milk, full fat
1 Tbsp Chipotle Peppers in Adobo Sauce, minced
1 tsp Sea Salt
3 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.