Thursday, November 27, 2008

chipotle sweet potato and pecan gratin

It still has the little marshmallows, but it spices up the table.

3 lbs sweet potatoes, peeled and diced
olive oil
salt and pepper
Toss the sweet potatoes in the oil, salt, and pepper and spread on a baking sheet. Put in a 375 oven for about twenty minutes, or until the potatoes are soft.
2 tablespoons unsalted butter, melted
2 cups pecans
1 tablespoon sugar
1/2 teaspoon chipotle chile powder
Melt the butter in a skillet and add the pecans, sugar, and chipotle powder. Cook over moderate heat, stirring, until the sugar starts to caramelize and the pecans are coated. Spread and cool on a parchment lined baking sheet.
1/8 cup honey
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
1/4 cup heavy cream
salt and pepper
Put the sweet potatoes, one third of the pecans, and the spices in the food processor and pulse until you have a chunky mix. Scrape into a 9x9 baking dish and cover with marshmallows. Cook about 25 minutes, until the marshmallows are golden. Sprinkle with the remaining pecans and serve.


1 Comment:

Anonymous said...

Wow...this was amazing! I know the holidays are over, but I am a chile freak, who's daddy has pecan trees...and this recipe was beckoning me the minute I read it!!