Recipes and Cooking Chipotle Scalloped Sweet Potatoes 3.8 (4) Scalloped potatoes take a Southwestern turn with this side dish casserole. It uses sweet spuds, Mexican cheese, and chipotle peppers in adobo sauce. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 35 mins Bake Time: 40 mins Stand Time: 10 mins Total Time: 1 hrs 25 mins Servings: 8 Jump to Nutrition Facts Ingredients 2 ½ pound sweet potatoes (about 3 large), peeled and thinly sliced ½ cup chopped onion 2 tablespoon butter 2 tablespoon all-purpose flour ½ teaspoon salt 1 ½ cup milk 1 ½ teaspoon finely chopped canned chipotle peppers in adobo sauce 6 ounce queso quesadilla, queso blanco, or Monterey Jack cheese, shredded (1-1/2 cups) Directions 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. 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. Place half of the sliced potatoes in prepared baking dish. Cover with half of the sauce. Repeat layers. 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. Rate it Print Nutrition Facts (per serving) 169 Calories 6g Fat 24g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 169 % Daily Value * Total Fat 6g 8% Saturated Fat 3g 15% Cholesterol 19mg 6% Sodium 234mg 10% Total Carbohydrate 24g 9% Total Sugars 7g Protein 6g Vitamin C 18.9mg 95% Calcium 151.5mg 12% Iron 0.9mg 5% Potassium 453mg 10% Folate, total 24.2mcg Vitamin B-12 0.3mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.