#meatlessmonday Recipes

#MeatlessMonday: Bobby Flay’s Smoked Chile Scalloped Sweet Potatoes


In honor of Boy Meets Grill himself’s birthday, I wanted to do a #MeatlessMonday post using one of his own recipes.  Bobby Flay is well-known for a lot of things: Throwdown! King, master of meat, griller-extraordinaire.  But, I don’t typically associate him with vegetarian dishes.  Big mistake.  I came across this scalloped sweet potato dish and thought it seemed like a fun redo of the classic scalloped potatoes dish that, personally, I’m over.  I was skeptical going into this dish.  It only has three ingredients, not including salt and pepper.  It also doesn’t include any butter or cheese.  How scalloped can a potato be if it’s not laden with butter and cheese?  Foolish questions you need not waste your time worrying about.  This is a must-make dish.  I want to stand on the roof tops and shout to the world the wonders of these scalloped sweet potatoes!  Make them as a side to go along with your grill master-inspired steak!  Whip them up as the main and serve some roasted Brussel sprouts and wild rice along side!  Or, make them and eat them all by themselves and they will rock your world!

Seriously, people, make these potatoes.  And, happy birthday, Bobby Flay!

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Bobby Flay’s Smoked Chile Scalloped Sweet Potatoes


2 cups heavy cream
1 (heaping) tbsp chipotle pepper puree
3 sweet potatoes, peeled and thinly sliced
Salt and pepper


Preheat oven to 375°F. Whisk together the cream and chipotle puree.  I’ll admit, I added an additional tablespoon (or two) of the chipotle puree to add just a tad more heat and smokiness. Taste the cream mixture and decide for yourself if you want to add a little more. In a 9 x 9-inch baking dish, arrange the potatoes in even layers.  Drizzle 4 tablespoons of the cream mixture over the potatoes and season with salt and pepper.  Repeat layers with the rest of the potatoes, cream and salt and pepper for as many layers as you can create. Cover with foil and place in oven to bake for 30 minutes. Then, remove foil and bake for an additional 45 minutes to an hour until the potatoes have soaked up the cream and are cooked through and the top is browned.

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1 Comment

  • Reply Christopher Stewart December 10, 2012 at 5:08 pm

    I have to try this. It looks so good and I love sweet potatoes!

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