Sweet Potato Chile AuGratin
Source of Recipe
from Carol at rdj
Sweet Potato Chile AuGratin
2, 10 ounce cans mild enchilada sauce
1 cup water
2 large garlic cloves, mashed to a paste (more if desired)
Black Pepper
Cayenne Pepper
Cumin
Tabasco sauce
Salt
5 large sweet potatoes (about 3 1/2 pounds)
1 1/3 cups grated Monterey Jack cheese (6 oz)
Preheat oven to 350 degrees F.
Lightly grease a 3 quaart gratin or shallow baking
dish, or coat with cooking spray.
Combine enchilada sauce, water and garlic in a saucepan. Season to
taste with black pepper, cayenne, cumin, Tabasco and salt.
Simmer 5 minutes, stirring occasionally.
Peel and thinly slice sweet potatoes. (A food processor makes quick
work of this.)
Layer 1/4th sweet potato slices in the dish, overlapping
slightly.
Top with 1/3rd of the cheese.
Repeat layering, ending with cheese.
Slowly pour sauce over potatoes.
Place dish on cookie sheet (it's likely to bubble over) and bake until
the potatoes are tender, about 1 hour.
Gratin may be made up to 2 days in advance. Cover and refrigerate.
Serves 6 to 8
Per serving: 320 calories, 8 g protein, 39 g carbohydrate, 15 g fat (8
g saturated), 20 mg cholesterol, 213 mg sodium, 3 g fiber
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