Sweet Potato Chipotle Gratin

Serves: 4-6

Ingredients
1 tablespoon butter
1 medium onion, thinly sliced
1 chipotle pepper canned in adobo sauce, minced
¼ teaspoon Kosher salt
½ teaspoon fresh ground black pepper
½ teaspoon fresh rosemary, chopped (optional)
1 (12 ounces) package Culinary Cuts Sweet Potato Ribbons
1 can (12 ounces) low-fat 2% evaporated milk or heavy cream
2 ounces (½ cup) Monterey Jack or Mexican blend shredded cheese

Directions
Preheat oven to 375°F.

In a large skillet, melt butter over medium heat. Add onion and cook until slightly brown and caramelized, about 12-15 minutes. Add chipotle pepper, salt, pepper and optional rosemary; mix well.

Layer half of Sweet Potato Ribbons in a 9×9” baking dish. Place the chipotle-onion mixture on top of the potatoes. Top with the rest of the potatoes. Pour milk or cream over sweet potatoes; using a spatula or spoon, push sweet potatoes into milk so they get moistened by milk. Bake for 55 minutes; remove gratin from oven and top with cheese. Return to oven and bake for an additional 5-10 minutes until cheese melts and sweet potatoes are tender.