Red Chile Scalloped Sweet Potatoes

Chef Johnny Vee says this yummy sweet potato dish is perfect for your holiday table. Great with turkey or ham and it features our famous New Mexico Red Chile.

Red Chile Scalloped Sweet Potatoes

Serves 6-8

3 medium sweet potatoes, washed, peeled and sliced very thin

4 egg yolks, lightly beaten

1 cup heavy cream

2 cups milk

1 cup sour cream

1 cup shredded sharp Cheddar cheese

1 teaspoon hot ground red chile

1/4 cup mild red chile

1 teaspoon toasted and ground cumin

1 ½ teaspoon salt

Freshly ground pepper

Method:

1) Bring a large pot of water to a boil and blanch the potato slices for 3 minutes. Drain well.

2) In a medium bowl, whisk together yolks, cream, milk, sour cream, cheese, red chiles, cumin and salt

3) Butter a 4 qt. casserole dish. Place potatoes in a large bowl and pour milk/cream mixture over them. Stir to completely coat potatoes.

4) Place potatoes in casserole and crack fresh ground pepper over potatoes

5) Cover and bake at 400º for 30 minutes, uncover and continue baking until potatoes are tender and casserole is bubbling and nicely browned, about 20 minutes