This recipe incorporates some flavors that might not seem traditional to the Thanksgiving table, but go perfectly well together. Cinnamon, chipotles, a pinch of nutmeg and smoked paprika give the dish a slightly sweet and smoky profile that's just a bit different — but not too wild.


  • 2 Pound sweet potatoes (or enough to fit 12-inch skillet), sliced thin (about 1/4 inch) on a mandonline slicer
  • 1 Cup whole milk
  • 1 Cup half and half
  • 1 Tablespoon minced chipotle in adobo sauce
  • 1 Teaspoon salt
  • 1 Pinch grated nutmeg
  • .25 Teaspoon cinnamon
  • .25 Teaspoon smoked paprika
  • 2 Tablespoon butter
  • .5 Cup shaved parmesan
  • .25 Cup bread crumbs


  • Total Time: 1 hr 20 min
  • Prep Time: 30 min
  • Cook Time: 50 min
  1. Preheat oven to 350 degrees. Combine milk and half and half, spices and chipotle in 12-inch skillet and bring to simmer. Press sweet potatoes into milk (watch your fingers!) and bring back up to a simmer. Simmer for two minutes and place in preheated oven. Bake 30 minutes. Top with cheese and bread crumbs and bake for another 10 minutes or until top is lightly browned.