Chipotle Scalloped Yams

I modified the recipe I found on food network site to get rid of cream and use up some frontera grill brand chipotle sauce I had. You can use whatever chipotle pepper form you want, though use less than the amount if you're not using salsa - original recipe called for 1 T. of chipotle puree. Lindsey requests that I not use the black pepper next time.


2 cups skim milk
4 heaping tablespoons chipotle salsa (Wegmans)
3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick
Salt and freshly ground black pepper
Preheat oven to 375 degrees F.

Whisk together milk and chipotle puree until smooth.

In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the milk mixture and season with salt and pepper. Repeat with the remaining potatoes, milk, and salt and pepper to form 10 layers.

Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the milk has been absorbed and the potatoes are cooked through and the top is browned. Inspired by Food Network recipe.