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.




  • 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.

  • 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; 53 mg cholesterol; 552 mg sodium. 38 g carbohydrates; 6 g protein;