Chipotle Scalloped Sweet Potatoes With Spiced Pecans Recipes

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Whisk together the heavy cream and chipotle puree until well combined.
• Season the sweet potatoes with salt and pepper. Layer the sweet potatoes in a 6x8-inch baking pan. Drizzle with 5 tablespoons of the chipotle-cream mixture. Repeat with the remaining sweet potatoes and cream mixture to form 3 to 4 layers. Cover with foil paper and bake for 30 minutes. Remove the foil and bake for an additional 45 minutes.

Steps:

• Preheat oven to 375 degrees F.
• Whisk together cream and chipotle puree until smooth.
• In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers.
• Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.

Steps:

• Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Add butter to potatoes and mash with potato masher. Add peppers, sauce, and salt and continue mashing to combine. Serve immediately.

Steps:

• 1. Preheat oven to 400F. Process first 6 ingredients in a blender or food processor until smooth. Transfer mixture to a medium bowl, and stir in whipping cream. 2. Lightly grease a 13x9-inch baking dish with cooking spray. Spread one-fourth of potatoes in a single layer in prepared dish; top with one-fourth of cream mixture. Repeat layers three more times with remaining potatoes and cream mixture. 3. Bake, covered, at 400F for 50 minutes. Uncover and sprinkle with cheese and bacon. Bake 20 minutes or until lightly browned and bubbly. Let stand 10 minutes.

Steps:

• Preheat your oven to 450 degrees.
• Wash and scrub the sweet potatoes.
• Cut each sweet potato into bite-sized chunks (make each piece roughly about an inch).
• Add the sweet potato pieces, the extra virgin olive oil, cinnamon, and chipotle to a gallon-sized storage bag.
• Close the storage bag and shake, making sure all of the spices are evenly distributed on the pieces (otherwise you might find out what happens when too much chipotle sticks to an individual piece).
• Spread out the spiced sweet potato pieces in an even layer onto a baking sheet.
• Salt to taste.
• Bake the sweet potatoes in the oven for 15 minutes, then using a spatula to turn them, place them back in the oven for another 15-20 minutes. If you like them crisper, you can add a few minutes, just make sure to check on them so they don't burn. Serve them as they are, or you can dip them in ketchup like french fries.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Toss sweet potatoes and butter together in a large bowl.
• Whisk brown sugar, onion powder, garlic powder, chipotle chile powder, salt, and black pepper together in a small bowl; sprinkle over sweet potatoes and toss to coat. Pour potatoes in a single layer onto the prepared baking sheet.
• Roast in the preheated oven until potatoes are tender, 30 to 45 minutes.

Steps:

• Put oven rack in middle position and preheat oven to 450°F. Line a baking sheet with foil and butter a 2-quart shallow glass or ceramic baking dish.
• Prick each potato several times with a fork, then bake on baking sheet until very soft, 1 to 1 1/2 hours.
• Reduce oven temperature to 350°F.
• When cool enough to handle, halve potatoes and scoop flesh into a bowl. Beat potatoes, chile paste (to taste), butter, and salt with an electric mixer at medium speed just until smooth, then spread in baking dish.
• Bake whipped potatoes until hot, 20 to 25 minutes.