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Spicy Scalloped Sweet Potatoes


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Rate this recipe 4/5 (5 Votes)


  • 3/4 cup chopped red sweet pepper
  • 1/2 cup chopped onion
  • 1 tablespoon olive oil
  • 3 cloves garlic, thinly sliced
  • 1 tablespoon finely chopped canned chipotle chile pepper in adobo sauce
  • 1 teaspoon salt
  • 3 pounds sweet potatoes, peeled and very thinly sliced
  • 1 cup whipping cream
  • 3/4 cup chicken broth
  • 3/4 cup shredded sharp cheddar cheese


Adapted from


Step 1

Preheat oven to 375 degrees . Cook sweet pepper and onion in hot oil in a 12-inch cast-iron oven-going skillet over medium-high heat for 4 to 5 minutes or until vegetables are just tender, stirring occasionally. Add garlic and cook and stir for 1 minute more.
Remove skillet from heat and stir in chipotle pepper and salt. Transfer mixture to a small bowl (don't worry if a little mixture remains in skillet). Arrange sweet potatoes in skillet, layering with pepper mixture as you go. In a small bowl, stir together cream and broth; pour over potato mixture in skillet. Sprinkle cheese over top.
Cover skillet with lid or foil. Bake 40 minutes. Remove lid or foil and bake 30 minutes more or until potatoes are tender and top is lightly browned. Let stand 5 to 10 minutes before serving.

Nutrition Facts

(Spicy Scalloped Sweet Potatoes)
Servings Per Recipe 8, Monounsaturated fat (g) 5, Riboflavin (mg) 0, carb. (g) 38, Thiamin (mg) 0, sat. fat (g) 9, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 1, chol. (mg) 53, pro. (g) 6, Fat, total (g) 17, cal. (kcal) 319, vit. C (mg) 23, vit. A (IU) 25136, Potassium (mg) 660, calcium (mg) 153, iron (mg) 1, fiber (g) 6, Folate (µg) 30, Cobalamin (Vit. B12) (µg) 0, sugar (g) 8, Polyunsaturated fat (g) 1, sodium (mg) 552, Trans fatty acid (g) 0

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