Chipotle Scalloped Sweet Potatoes

by Nyssa Rupp

• 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