Chipotle Scalloped Sweet Potatoes
Scalloped potatoes take a Southwestern turn with this side dish casserole. It uses sweet spuds, Mexican cheese, and chipotle peppers in adobo sauce.
Prep Time:
35 mins
Total Time:
1 hr 25 mins
Servings:
8 to 10 servings
Ingredients
-
2-1/2 pounds sweet potatoes (about 3 large), peeled and thinly sliced
-
1/2 cup chopped onion
-
2 tablespoons butter
-
2 tablespoons all-purpose flour
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1/2 teaspoon salt
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1-1/2 cups milk
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1-1/2 teaspoons finely chopped canned chipotle peppers in adobo sauce
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6 ounces queso quesadilla, queso blanco, or Monterey Jack cheese, shredded (1-1/2 cups)
Directions
1.
Preheat oven to 350 degrees F. In a 4-quart Dutch oven cook sweet potato slices in lightly salted boiling water for 5 minutes; drain and set aside. Grease a 2-quart oval or rectangular baking dish; set aside.
2.
For sauce, in a small saucepan cook onion in hot butter about 5 minutes or until tender. Stir in flour and salt. Add milk all at once; stir in chipotle pepper. Cook and stir over medium heat until thickened and bubbly. Remove saucepan from heat; stir in cheese.
3.
Place half of the sliced potatoes in prepared baking dish. Cover with half of the sauce. Repeat layers.
4.
Bake, covered, for 25 minutes. Uncover and bake about 15 minutes more or until potatoes are tender. Let stand for 10 minutes before serving. Makes 8 to 10 servings.
Nutrition information
Calories 169, Total Fat 6 g, Saturated Fat 3 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 0 g, Cholesterol 19 mg, Sodium 234 mg, Carbohydrate 24 g, Total Sugar 7 g, Fiber 3 g, Protein 6 g. Daily Values: Vitamin C 32%, Calcium 15%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
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