Chipotle Scalloped Sweet Potatoes
Elevate your side dish game with these smoky, spicy, and creamy Chipotle Scalloped Sweet Potatoes! This rich and flavorful casserole combines tender, thinly sliced sweet potatoes with a luscious chipotle cream sauce made from heavy cream, milk, and smoky chipotle peppers in adobo. The sauce is thickened to perfection with a buttery roux and enhanced with Parmesan cheese, garlic, and a hint of smoked paprika for a bold, savory kick. Baked until golden and bubbly, this dish strikes the perfect balance between sweetness, spice, and creaminess. It’s an impressive yet comforting addition to any dinner table, whether you’re serving it at a holiday gathering or as a hearty weeknight side. Garnish with fresh thyme for a touch of elegance and enjoy the irresistible layers of flavor in every bite!
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Recipe Information
Ingredients
- 2 lbs sweet potatoes
- 2 cups heavy cream
- 1 cup whole milk
- 2 pieces chipotle peppers in adobo sauce
- 2 cloves garlic cloves
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup Parmesan cheese, grated
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 4 pieces fresh thyme sprigs (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick cooking spray.
Peel the sweet potatoes and slice them into thin, even rounds (about 1/8-inch thick) using a sharp knife or mandoline slicer.
In a blender or food processor, blend the chipotle peppers, heavy cream, milk, and garlic until smooth. Set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes until the flour is golden and cooked through.
Slowly pour the chipotle cream mixture into the saucepan, whisking constantly to prevent lumps. Cook over medium heat, stirring frequently, until the sauce thickens slightly (about 3-4 minutes).
Stir in the Parmesan cheese, smoked paprika, salt, and black pepper. Remove the saucepan from heat.
Layer half of the sweet potato slices in the prepared baking dish, overlapping them slightly. Pour half of the chipotle cream sauce over the potatoes, spreading it evenly.
Repeat with the remaining sweet potato slices and the rest of the chipotle cream sauce.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking for an additional 15-20 minutes, or until the sweet potatoes are tender and the top is golden and bubbly.
Let the dish rest for 5-10 minutes before serving. Garnish with fresh thyme sprigs if desired.
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 713 mg | 31% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 9.0 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 245 mg | 19% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 85 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
