Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Sweet Potato Roasted Pork Au Gratin

  • Yield: 4 to 6 servings


  • 2 teaspoons unsalted butter
  • 2 1/2 pounds sweet potatoes (about 3 large), peeled and cut crosswise 1/8-inch thick
  • 2 1/2 cups grated Monterey jack cheese
  • 1/2 pound Barbecued Pulled Pork
  • 2 cups heavy cream
  • 1 tablespoon chopped chipotle chilis, worked into a paste (about 1 large chili)
  • Tortilla chips, optional accompaniment


  • Preheat the oven to 375 degrees F. Grease a 2-quart baking dish with 2 teaspoons of the butter. Arrange one-quarter of the sweet potato slices in overlapping layers around the pan. Season lightly with salt and pepper and top with one-quarter of the cheese. Repeat with another layer and top with the barbecued pork and one-quarter of the cheese. Repeat for 2 more layers, ending with cheese on top.
  • In a bowl, whisk together the cream and chilis. Pour over the potatoes, pressing down gently to let the liquid seep down into the layers.
  • Cover with aluminum foil and bake for 30 minutes. Uncover and continue baking until the potatoes are tender, the cream is absorbed, and the cheese is bubbly, 15 to 20 minutes. Remove from the oven and let sit 10 minutes before serving. Serve either as a snack with tortilla chips, or as a side dish.