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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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; 17 g total fat; 9 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 53 mg cholesterol; 552 mg sodium. 660 mg potassium; 38 g carbohydrates; 6 g fiber; 8 g sugar; 6 g protein; 0 g trans fatty acid; 25136 IU vitamin a; 23 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 30 mcg folate; 0 mcg vitamin b12; 153 mg calcium; 1 mg iron;

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