Ingredients
- 2 1/2 cups heavy cream
- 1 tablespoon chipotle puree
- 3 medium sweet potatoes, peeled and sliced thin
- Salt and freshly ground pepper
Directions
Preheat oven to 350 degrees.
Combine the heavy cream and chipotle puree in a small bowl. In an 8 by 8-inch baking dish, arrange a fourth of the sweet potatoes. Season to taste with salt and pepper and pour a fourth of the cream over it. Repeat with the remaining potatoes and cream, forming 4 layers.
Bake for 1 hour or until the cream has been absorbed and the potatoes are browned. Remove from the oven and let sit 10 minutes before serving.
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By MadeleineV
Menlo Park, Cal...
on December 10, 2011
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I finally found a sweet potato recipe my husband can enjoy! It only took 15 years! He grew up in Sweden and they do not typically eat sweet potatoes. This recipe is easy to prepare, and incredibly delicious!! Bobby - YOU ROCK! Love ya! XOXOX
By Brock Samson
San Francisco
on November 29, 2011
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Actually found this recipe in my Mesa restaurant cookbook and made it for thanksgiving. There is no doubt that it was tasty but i wonder if i didn't do something wrong. In the cookbook the sweet potatoes look very crispy and almost like philo dough but with mine they were kinda soggy and there was a lot of extra cream in the pan. Again it was still tasty but maybe there is a trick to get the middle and lower layers to get as crispy as they look in the cookbook.
By flknapp
Camas, WA
on November 28, 2011
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Was the hit of our Thanksgiving table. Added nutmeg & cinnamon as recommended by another review I read and it was fantastic. I will make this again and put it in my keeper file.
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