DUE TO COVID-19 TONEWOOD IS TEMPORARILY CLOSED
Prep Time: 40 minutes
Cook Time: 50 minutes
Serving Size: Serves about 6
1 cup roughly chopped tomatillos (about 2 to 3 tomatillos)
1 tablespoon roughly chopped Serrano pepper, seeds removed
3/4 cup half and half
2 cups Pepper Jack cheese
2 teaspoons finely minced garlic
4 tablespoons Maple syrup, divided
3/4 teaspoon sea salt
About 5 turns of black pepper
2-pounds sweet potatoes, peeled
1 tablespoon unsalted butter
2 cups packed, fresh spinach leaves
- Preheat the oven to 425 degrees F.
- Add the
tomatillos, Serrano pepper, and half and half to a blender and purée
until smooth. Add the cheese, garlic, 3 tablespoons of the syrup, salt
and pepper. Set aside.
- Use a food
processor with the slicer attachment, or a chef's knife to cut the sweet
potatoes into thin slices,1/8-inch or thinner. (They should be sliced
in circles, not lengthwise!) Set aside.
- Add the butter
to an 8-inch cake pan and place it in the oven just to melt it, about 1
minute. Drizzle the remaining 1 tablespoon of maple syrup over the
melted butter and swirl the pan to coat the bottom.
- Neatly add two
layers of the slice sweet potatoes directly over the butter-syrup
mixture. They should be layered in a circular pattern, with each slice
slightly overlapping the next.
- Add the remaining sweet potato slices to the cream mixture and use your hands to be sure each slice is well coated with it.
- Layer about one
third of the coated sweet potatoes on top of the first two layers
already in the pan. (Make sure you're incorporating the cheese with the
potatoes as you layer!) Then add half of the spinach on top.
- Repeat the
previous step and then add the final third of the potatoes. Pour any
remaining cream mixture on top and move the pan around to be sure it
seeps into the ingredients.
- Bake in the
preheated 425 degree F oven for 20 minutes. Then turn the temperature
down to 375 degrees F, cover the pan with foil, and bake for another 30
- Remove the pan
from the oven and let it sit at room temperature for about an hour.
Place a plate or platter that's at least a couple of inches larger than
the cake pan, upside down on top. Flip it over gently to invert the
you don't have a blender you can use a knife and/or a mortar and pestle
to create a purée with the tomatillos and Serrano pepper.
The thinner the sweet potato slices, the better. If they are thicker than 1/8-inch, the cooking time might be longer.