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Chipotle Sweet Potato Gratin

Chipotle Scalloped Sweet Potatoes

A key thing I love about this dish, other than its natural flavor and nutrition, is the contrast to traditional Thanksgiving flavors. I think it serves to make all the dinner components a bit more exciting with its unexpected heat; like a feisty dinner guest! This adaptation of the original recipe was from a misread on my part. The original recipe calls for 5 cups of cream. My version yields sweet potatoes lightly sauced as shown in the photos. Were you to desire a thick, cohesive casserole type dish, you can add more cream.
Course Side Dish
Cuisine American
Keyword chipotle sweet potato gratin, spicy sweet potatoes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 -10 servings
Calories 231kcal
Author Toni Dash


  • 2 tablespoons Unsalted Butter
  • 2 Chipotle Chilies in Adobo Sauce (for more heat add a 1 teaspoon of the Adobo Sauce from the can of chilies)
  • ¾ cups Heavy Cream
  • ¾ cups Whole Milk
  • 8 cups Sweet Potatoes , peeled and sliced 1/8-1/4 inch thick (I suggest using a mandolin to ensure uniform thickness)


  • Preheat the oven to 325 degrees. Use the butter to grease a 4 quart baking dish.
  • In a blender or food processor, process the chilies, cream and milk until smooth.
  • Layer approximately 2 cups of the sliced sweet potatoes on the bottom of the prepared baking dish. Cover with approximately ¼ of the chile-cream mixture and some kosher salt and pepper. Repeat three more times, ending with the chile-cream and salt and pepper.
  • Bake for 60 minutes, or until the potatoes are tender. During cooking spoon some of the chile-cream over the top of the casserole should the top of the potatoes appear dry. Serve hot or at room temperature.


Adapted from Southwest Cooking


Calories: 231kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 154mg | Potassium: 502mg | Fiber: 4g | Sugar: 6g | Vitamin A: 19385IU | Vitamin C: 3.7mg | Calcium: 80mg | Iron: 0.9mg