This is recipe #3 (getting tired yet?), and it honestly turned out much better than I ever expected. I was a little nervous making a new recipe for such a big dinner, but it seemed simple enough that even if it wasn't superb, it would still be "okay". Well, I'm a doubter no more. These sweet potatoes were pretty fantastic - tender, rich, and just the right amount of seasoning. These will definitely happen again.
Note: The original recipe called for "yams", but since I wasn't about to go to a Caribbean grocery to find real yams, I figured they meant sweet potatoes. I needed more than 4 servings, so I used 1½ times the recipe below: 2¼ pounds sweet potatoes, 1½ cups heavy cream, 1½ teaspoons adobo sauce. I baked it in a large square baking dish, and it turned out beautifully. Also didn't do the decorative cutting into squares - everyone just dug in. I may have lost an arm if I tried to cut fancy squares while they waited.
Gratin of Sweet Potatoes and Chipotle Cream
Adapted from The Essential New York Times Cookbook
1 cup heavy cream
1 teaspoon adobo sauce from canned chipotles
1½ pounds sweet potatoes, peeled and cut into ⅟16-inch slices
Kosher salt and freshly ground black pepper
Heat the oven to 375°F. Whisk together the cream and adobo sauce in a bowl until smooth.
Arrange a thin layer of the sweet potatoes in an 8½x4½-inch terrine or loaf pan. Season with a little salt and pepper and spoon over a little of the cream mixture. Repeat, layering the remaining sweet potatoes and cream mixture, seasoning every other layer. Press firmly on the gratin to compact the layers.
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 cream has been absorbed and the yams are tender and browned. Remove from the oven and let rest for 10 minutes.
Cut the gratin into 4 rectangular pieces and carefully transfer to serving plates with a spatula and fork.
Makes 4 servings
No comments:
Post a Comment