Directions:
- Preheat oven to 350 degrees F. In a saucepan combine heavy cream and chipotle chile peppers. Bring to a boil, simmer for 5 minutes and remove from heat.
- Allow to sit for 10 minutes and strain.
- Stem and seed the chiles. In a blender puree the heavy cream with the chiles until smooth.
- In a 13 by 9-inch baking dish, spread out one-third of the sweet potatoes.
- Sprinkle 1 cup of the cheese over the potatoes and season with grated nutmeg, salt and pepper. Pour about 1 cup of the heavy cream over the potatoes and cheese.
- Repeat procedure two more times ending with cheese on top, only using enough cream to just cover the potatoes. Bake for 45 minutes to 1 hour or until potatoes are tender and browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 287.1 Kcal (1202 kJ) | ||
| Calories from fat | 195.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.7g | 33% | |
|---|---|---|---|
| Cholesterol | 77.4mg | 26% | |
| Sodium | 249mg | 10% | |
| Potassium | 233.39mg | 5% | |
| Total Carbs | 11.84g | 4% | |
| Sugars | 2.19g | 9% | |
| Dietary Fiber | 1.67g | 7% | |
| Protein | 11.6g | 23% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 0.6mg | 3% | |
| Calcium | 370mg | 37% | |
| Amount Per 100 g | |||
| Calories | 244.12 Kcal (1022 kJ) | ||
| Calories from fat | 166.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.45g | 33% | |
|---|---|---|---|
| Cholesterol | 65.81mg | 26% | |
| Sodium | 211.73mg | 10% | |
| Potassium | 198.45mg | 5% | |
| Total Carbs | 10.07g | 4% | |
| Sugars | 1.86g | 9% | |
| Dietary Fiber | 1.42g | 7% | |
| Protein | 9.86g | 23% | |
| Vitamin C | 1.2mg | 2% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 0.5mg | 3% | |
| Calcium | 314.6mg | 37% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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