Tag: Chianti’s Tuscan Restaurant
Holiday Recipes from Top Beverly Chefs: featured on Out and About
by Chava on Dec.01, 2009, under Art
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Wildhorse Sweet Potato, Russet. and Chipolte au Gratin
Serves 6-8
2 large sweet potatoes peeled and sliced into thin rounds about 1/4” thick
3 russet potatoes peeled and sliced into thin rounds about 1/8” thick
(if you’re not using the potatoes right away, store covered with water)
1 small yellow onion, peeled and slivered
2 chipolte peppers in adobo, minced
2T butter
2 ½ cups heavy cream
salt and pepper (continue reading…)
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