- 1 tablespoon butter
- 1 cup chopped pecans
- 1 tablespoon sugar
- 1 tablespoon adobo sauce
- 1/8 teaspoon ground cumin
- 1/8 teaspoon chipotle chili powder
- 2 cups heavy whipping cream
- 1 tablespoon chipotle peppers in adobo sauce, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 medium sweet potatoes, peeled and thinly sliced
- In a small saucepan, melt butter. Remove from the heat. Stir in the pecans, sugar, adobo sauce, cumin and chili powder until pecans are coated. Spread onto foil; set aside.
- In a small bowl, combine the cream, chipotle peppers, salt and pepper. Arrange a third of the sweet potatoes in a greased 8-in. square baking dish. Pour 2/3 cup cream mixture over potatoes. Repeat layers twice.
- Cover and bake at 375° for 45 minutes. Sprinkle with spiced pecans. Bake, uncovered, 10-15 minutes longer or until potatoes are tender. Yield: 6 servings.
Originally published as Chipotle Scalloped Sweet Potatoes with Spiced Pecans in The Taste of Home Cookbook 2011, p58
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