- 2 cups heavy cream
- 1 heaping tablespoon chipotle pepper puree
- 3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick
- Salt and freshly ground black pepper
Preheat oven to 375 degrees F.
Whisk together cream and chipotle puree until smooth.
In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers. (I however like to use a 9 X13 baking dish)
Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned