Author Notes
I love sweet potatoes, but not the marshmallow-topped variety. I wanted to develop a recipe that would be more savory and this dish,that incorporates the smokiness of chipotle and bacon, the richness of sweet potatoes, and the creamy bite of pepper jack cheese really fits the bill! —Deborah Dowd
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Ingredients
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4
medium sweet potatoes peeled and cut into cubes
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4 tablespoons
butter
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1
chipotle pepper in adobo sauce chopped finely
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4 ounces
shredded pepper jack cheese
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2
slices bacon, cooked and crumbled
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1/2 cup
heavy cream
Directions
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Boil potatoes in salted water until tender.
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Drain water and return potatoes to pan and mash.
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Stir in butter and cream, the chipotle pepper, half the cheese and crumbled bacon.
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Transfer the potato mixture to a buttered casserole dish and top with shredded cheese.
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Bake until heated through and cheese is melted and bubbly.
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Note: If you like your food less spicy, add less of the chipotle pepper, and use plain monterey jack instead of pepper jack.
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