Sweet Potato Side (Print Version)
# Ingredients:
01 -
3 tablespoons butter, salted.
02 -
1¼ teaspoons fine kosher salt, or more if needed.
03 -
About 2 cups (or 8 oz) shredded smoked gouda cheese.
04 -
3 large sweet potatoes, sliced thinly into rounds (about 1/8-inch thick).
05 -
3-4 tablespoons of the sauce from a chipotle chile in adobo can.
06 -
A sprinkle of black pepper, freshly ground.
07 -
1 teaspoon garlic powder.
08 -
2 cups milk (any kind: skim, 2%, or whole works great).
09 -
¼ cup flour (all-purpose, whole wheat, or gluten-free substitute).
10 -
2 oz shredded smoked gouda for topping, which is roughly ½ cup.
11 -
¼ cup grated parmesan cheese.
12 -
A small handful of parsley, chopped fresh for garnish.
# Instructions:
01 -
Set your oven to 375°F (190°C) and grease an 8x8-inch pan lightly.
02 -
Place the sweet potato slices snugly in the pan, creating three neat rows at a slant.
03 -
Start the sauce by melting butter over medium heat in a saucepan, whisk in the flour until there are no lumps, then stir in the milk slowly while whisking. Keep cooking until the mixture thickens up.
04 -
Mix in the shredded gouda, garlic powder, chipotle sauce, salt, and pepper. Taste it and tweak the seasonings if needed.
05 -
Spread the sauce evenly over the sweet potato slices in the pan.
06 -
Put foil over the pan and bake for about 45 to 60 minutes, checking that the sweet potatoes are nice and soft.
07 -
Take off the foil, sprinkle the extra gouda and parmesan on top, then broil until the cheese melts, bubbles, and gets a little toasty.
08 -
Before serving, sprinkle chopped parsley over the top.
# Notes:
01 -
Creamy with a smoky kick, this dish fits right in at holiday dinners.
02 -
The chipotle's heat balances perfectly with the smoky gouda flavor.
03 -
Broiling last-minute gives it a golden, cheesy crust that’s irresistible.