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.

Chipotle Scalloped Sweet Potatoes + enlarge image
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4 users rated this recipe an average rating of 3.0
Makes:
8 servings
Prep:
35 mins
Bake:
40 mins 350°F
Stand:
10 mins
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Chipotle Scalloped Sweet Potatoes

Ingredients
2 1/2
pounds sweet potatoes (about 3 large), peeled and thinly sliced
1/2
2
tablespoons butter
2
tablespoons all-purpose flour
1/2
teaspoon salt
1 1/2
cups milk
1 1/2
teaspoons finely chopped canned chipotle peppers in adobo sauce
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 Facts

(Chipotle Scalloped Sweet Potatoes)
    Per serving:
  • 169 kcal cal.,
  • 6 g fat
  • (3 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 19 mg chol.,
  • 234 mg sodium,
  • 24 g carb.,
  • 3 g fiber,
  • 7 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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