Scallop Sweet Potatoes with Green Chile Cream

  • 2 cups Shamrock Farms Heavy Cream
  • 2 cups Shamrock Farms Half and Half
  • 2 cups Shamrock Farms Sour Cream
  • 3 A Red potatoes, peeled
  • 1 large garnet red yam, peeled
  • 1 large yellow yam, peeled
  • 2 tablespoons butter
  • 1 teaspoon fresh garlic minced
  • 5 extra large eggs
  • 1 teaspoon nutmeg
  • 1 teaspoon white pepper
  • 1 tablespoon salt
  • 1 medium yellow onion, diced small
  • 8 green chilies fresh or fresh frozen, peeled, seeded and chopped medium
Cooking instructions
  1. Slice potato and yams thin (with a mandolin) and layer all the potatoes, then all the red yams and, last, the yellow yams in a 2” half hotel pan rubbed with half of the butter and garlic.
  2. Beat the eggs, cream, half and half, nutmeg, salt and white pepper together and pour over potato-yam mixture. Bake for approximately 45 minutes in a 350-degree F oven.
  3. While potato and yams are baking, sauté onions in the remaining butter till soft. Add green chilies and toss to heat. Remove and blend with sour cream.
  4. Use this mixture to top baked yams-and-potatoes mix.
  5. Finish baking for approximately 20 minutes at 380 F until sour cream topping starts to brown.
  6. Remove and serve.