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


Recipe Summary

30 mins
1 hr 10 mins at 375°
5 mins


Ingredient Checklist


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.

  • 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; total fat 17g; saturated fat 9g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 53mg; sodium 552mg; potassium 660mg; carbohydrates 38g; fiber 6g; sugar 8g; protein 6g; trans fatty acidg; vitamin a 25136IU; vitamin c 23mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 30mcg; vitamin b12mcg; calcium 153mg; iron 1mg.