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Chipotle Sweet Potatoes (adapted from Bobby Flay at the Food Network)


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  • 3 small-medium sweet potatoes, peeled, then cut into pieces sized to fit the food processor
  • 1 cup half & half
  • 1 cup heavy cream
  • 1 heaping TBSP chipotle pepper puree (see below)
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 1/2 cup Monterey Jack cheese
  • salt and pepper


Adapted from


Step 1

reheat oven to 375 degrees. Spray 9 X 9 baking dish with cooking spray.

Insert slicing disc into food processor. Slice potatoes and remove to a separate bowl.

Add chipotle peppers to food processor with steel blade.
Pulse until peppers are pureed. Add up to 1/2 cup water to aid in the process and scrape down bowl occasionally. Freeze in ice cube trays.

Reserve 1 heaping T of puree and place in medium size mixing bowl. Add half and half, cream, cumin and oregano.

place one layer of potatoes in bottom of square baking dish, add a layer of cream then season with salt and pepper and a small amount of cheese. Repeat.

Cover dish with foil and bake for 30 min. Remove foil and bake another 45 min until bubbly.

Let stand 5 -10 minutes.

If you want mashed potatoes, return potatoes to the food processor (reserve liquid) and process


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