Destination Dish March Sweet Potato Recipe: Chipotle Gratin

We in the Paradise Point kitchen are totally digging March’s Destination Dish ingredient: root vegetables. This group of foods including potatoes, turnips, carrots, ginger, taro, onions, and (my favorite) yams, often get a bad rap for being starchy carbs, but these staple foods are uber versatile, have great health benefits, and can complement almost any main dish.

Almost all root vegetables contain significant amounts of vitamin C and beta-carotene, which help to clean the blood and prevent high blood pressure, heart disease and stroke. They’re also high in fiber and normally are low in fat and calories. As an ingredient, there are so many varieties that they’re always in season, they can be prepared in so many ways, and they offer such a large range of diverse flavors. 

One of my favorite flavors is yams/sweet potatoes, so here is my recipe for Chipotle Sweet Potato Gratin, being served alongside our apple brined porkchop at Paradise Point's signature waterfront restaurant Baleen throughout March.

Yields 12 portions

  • 5 yams 
  • 3 cups heavy cream
  • 2 large eggs
  • 2 chipotle peppers in adobo sauce
  • 1¼ cup panko bread crumbs 
  • ½ cup grated firm parmesan
  • 2tbls chopped cilantro
  • 3tbls melted butter
  • salt to taste


Spray a 10” x 12” casserole dish with cooking spray. Preheat oven 350°.

Puree chipotle, eggs and ½ cup cream In a blender or food processor. Stir chipotle mixture with remaining 2 ½ cups cream and salt, set aside. Peel and slice yams 1/8 inch thick length wise.  Use a mandolin to do so if possible. Start layering the yams in the greased casserole dish; by shingling the slices starting at the edge out. When half the yams are layered pour ½ chilled chipotle mixture over the top and spread mixture to coat the top. Finish layering with the remaining slices. Pour the last half of chipotle mixture over the top and spread mixture to coat the top layer of yams. Wrap casserole dish tightly with foil and bake for 50 minutes or until tender all the way through by taking a knife tip and testing gratin. The gratin should be tender but not over cooked and mushy. 

While gratin is baking, mix the bread crumbs, butter, parmesan and cilantro together and set aside until gratin is ready. When the 50 minutes are up remove the casserole from oven and loosen foil from edges. Let gratin cool down for at least 20-30 minutes. Take foil sheets and lightly lay them directly on the gratin, take another flat bottom pan or container and lightly press the gratin down into the dish and smoothing over the top so that it is even. Discard the foil once done. Sprinkle top of gratin heavily with bread crumb mixture, lightly packing it on and evenly over the top. Return casserole back to the oven and bake for another 10-15 minutes until golden brown.

For perfect cuts let cool thoroughly and reheat before eating.

Be sure to visit the Destination Dish website to see root vegetable and sweet potato recipes by other chefs, where the dishes are being served, and get to know the culinary talents behind Destination Hotels & Resorts’ delicious fare.


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