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Find canned chipotle peppers in the Mexican food aisle. You can finely chop and freeze leftovers in a flattened zip-top bag. Break off a small chunk to add smoky heat to chilies, soups and taco meat.

Source: Midwest Living

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Recipe Summary

hands-on:
30 mins
bake:
1 hr 10 mins
stand:
5 mins
total:
1 hr 45 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°. Cook sweet pepper and onion in hot oil in a 12-inch cast-iron oven-going skillet over medium-high heat for 4 to 5 minutes or until vegetables are just tender, stirring occasionally. Add garlic and cook and stir for 1 minute more.

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  • Remove skillet from heat and stir in chipotle pepper and salt. Transfer mixture to a small bowl (don’t worry if a little mixture remains in skillet). Arrange sweet potatoes in skillet, layering with pepper mixture as you go. In a small bowl, stir together cream and broth; pour over potato mixture in skillet. Sprinkle cheese over top.

  • Cover skillet with lid or foil. Bake 40 minutes. Remove lid or foil and bake 30 minutes more or until potatoes are tender and top is lightly browned. Let stand 5 to 10 minutes before serving.

Nutrition Facts

319 calories; fat 17g; cholesterol 53mg; saturated fat 9g; carbohydrates 38g; mono fat 5g; poly fat 1g; insoluble fiber 6g; sugars 8g; protein 6g; vitamin a 25135.6IU; vitamin c 23.2mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.1mg; vitamin b6 0.4mg; folate 30.2mcg; vitamin b12 0.1mcg; sodium 552mg; potassium 660mg; calcium 153mg; iron 1.3mg.
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