Califonia Bountiful
Side Dish

Sweet potato and chipotle gratin

Sweet potatoes aren't just for holiday meals. This is a great way to eat the delicious sweet potato all year long.

Executive Chef John Ledbetter
Bocanova, Oakland

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5 sweet potatoes, peeled and sliced 1/4-inch thick
1 cup milk
1/2 cup cream
3 tbsp. chipotle paste
Salt and pepper, to taste


Preheat oven to 325 degrees. In a large bowl, add milk, cream and chipotle paste, and season generously with salt and pepper. Next, add sliced sweet potatoes and toss until thoroughly covered in the milk mixture. In a baking dish, start layering the sweet potatoes one layer at a time until they are about 1/2 inch from the top. Push down on the potatoes to make sure the gratin is even. Bake for about an hour. Check the gratin by poking with a knife in the middle. The gratin should feel soft all the way through. Finish on broil to caramelize the top. Let rest for 5 to 10 minutes before serving.

Serves 4 to 6

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