Cooking with Kelly: Old Ebbitt sweet potatoes

Last reporting day of the quarter! We're busy bees in the Medill news room this afternoon. In the meantime, I have to share this recipe with you. My friend Rachel had lunch with a professor recently at Old Ebbitt Grill. Old Ebbitt is Washington's oldest pub and sits very close to the White House across the street from the White House, although this isn't the original site. Anyhow, they have a priceless collection of art and memorabilia and I've been told every Congressman has a secret stash of vino in their wine cellar.

But Rachel raved about the sweet potatoes she ate there. She said they were quite simple "the best sweet potato dish I've ever had." You can't argue with that.

Lucky for us, Old Ebbitt's chef is generous with the eatery's recipe. Rachel tracked down this beauty -- bookmark it now, you'll want it later.
Sweet Potato Gratin
2 1/3 to 3 pounds sweet potatoes, peeled and thinly sliced
1 tablespoon chipotle in adobo sauce
1/4 cup brown sugar
1 quart heavy cream

Puree chipotle, cream and sugar to make a smooth paste. Layer potato in a shallow dish, overlapping the potatoes. Pour some of the cream paste over each layer until you have three to four layers. Do not over soak potatoes, the cream should not cover it completely. Cover with foil and bake at 350 degrees for 25 minutes, then remove foil and bake for another 20 to 30 minutes until top is crusty and potatoes are tender. The mixture should bubble, but let it cool a bit before serving.