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<!doctype html><html lang=en><head><meta charset=utf-8><title>Sweet Potato Gratin - Southwestern </title><link rel="stylesheet" href="styles.css?v=1.0"></head><body><h1>Sweet Potato Gratin - Southwestern </h1><p>author: caglepc</p><p>created: 2004-10-17 17:06:35</p><p>servings: </p><p>notes:</p><p class="recipe">By Bobby Flay, from New York Times 1.27.99

A simple-to-make crowd pleaser, wonderful at the Holidays, and good if you're looking for a substantial dish for vegetarians</p><p>recipe:</p><p class="recipe">1 c. cream
1 t. chipotle puree, or 1-2 chipotle chilis ground or reconstituted and finely minced (without seeds)
1 1/2 lbs. peeled sweet potatoes, sliced thinly (1/16th in.) with a mandoline
Kosher salt
Black pepper

1. Preheat oven to 375?. In a bowl, whisk together the cream and purée until smooth.

2. In an 8 1/2"x4 1/2" terrine or bread pan that is 2 3/4" deep, arrange a thin layer of yams. Season with a little salt and pepper and spoon over a little of the cream mixture. Repeat layering the remaining yams and cream mixture, seasoning every other layer. Press firmly on the gratin to compact the yams.

3. Cover the terrine with aluminum foil, and bake for 30 minutes. Remove the foil, and continue baking for 35 to 40 minutes, or until most of the creeam has been absorbed and the yams are tender and browned. remove from the oven and let rest for 10 minutes before slicing. Cut into  rectangular pieces, and carefully transfer to serving plates using a spatula and a fork.</p></body></html>