Two great new potato side dishes make your Thanksgiving Sweet 'N' Sassy!!
BBQ Chipotle Chile Scalloped Sweet Potatoes
2 cups Heavy Cream
1 heaping tablespoon Chipotle Pepper Puree
3 medium Sweet Potatoes, peeled and thinly sliced 1/8-inch thick
1 tablespoon GAYE'S CHIPOTLE BBQ SAUCE
Preheat oven to 375°.
Whisk together cream, BBQ Sauce 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 cream mixture. Repeat with the remaining potatoes and cream to form 10 layers.
Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.
Prep Time - 15 minutes
Cook Time - 1 hour & 15 minutes
Yields 4 to 6 servings
GAYLE'S BBQ Smoked Gouda Mashed Potatoes
3 pounds Idaho potatoes, peeled and cubed
6 tablespoons unsalted butter
¾ cup heavy cream, plus more if needed
¾ pound shredded smoked Gouda
1 tablespoon Gayle's Original BBQ Sauce
1 teaspoon Salt
Place potatoes and 1 teaspoon of salt in a saucepan and cover with cold water. Bring to a boil and cook over medium heat until fork tender, 15 to 20 minutes. Drain.
Return the potatoes to the saucepan and add the BBQ Sauce, butter, cream, and cheese. Mash the potatoes, stirring to incorporate the ingredients, but do not over mash. Season potatoes with salt to taste.
Prep Time - 5 minutes
Cook Time - 20 minutes
Yields 6 servings
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-Gayle
