Frieda’s Stokes Purple^® Sweet Potato Medallions with Chipotle Cream

Cooking Steps

1. 1

   Preheat oven to 350 degrees.

2. 2

   Wrap each potato in foil. Bake 2 hours. Allow cooked potatoes to cool, but do not unwrap. Once cooled, place wrapped potatoes in refrigerator overnight.

3. 3

   Unwrap and peel potatoes. Skin should come off easily. Slice potatoes into 1/2-inch medallions.

4. 4

   To make chipotle cream, in blender container, combine sour cream, mustard, adobo sauce, chile, salt, and shallots. Blend until smooth.

5. 5

   To serve, arrange potato slices slightly overlapping each other on platter. Drizzle chipotle cream over slices and sprinkle with chopped chives.