These cast-iron scalloped sweet potatoes feature spicy chipotle peppers in adobo sauce




  • Preheat oven to 375°F. In a 12-inch cast-iron skillet heat oil over medium-high. Add sweet pepper and onion; cook 4 to 5 minutes or just until tender, stirring occasionally. Add garlic; cook and stir 1 minute more. Remove from heat. Stir in chipotle pepper and salt. Transfer mixture to a small bowl.

  • Arrange sweet potatoes and pepper mixture in skillet, alternating layers. In a small bowl stir together cream and broth; pour over potato mixture. Sprinkle with cheese.

  • Transfer skillet to oven and bake, covered, 40 minutes. Bake, uncovered, 30 minutes more or until potatoes are tender and top is light brown. Let stand 5 to 10 minutes before serving.

Nutrition Facts

319 calories, (9 g saturated fat, 1 g polyunsaturated fat, 5 g monounsaturated fat), 53 mg cholesterol, 552 mg sodium, 38 g carbohydrates, 6 g fiber, 8 g sugar, 6 g protein.