Preparation time: 20 minutes
Cooking time: 1 hour
Dietary guidance: v
4 cups of cream (use whatever you like, but whipping is the best)
1 (or more, to taste) chipotle in abodo sause
6 medium sweet potatoes, peeled and thinly sliced
Salt and pepper to taste
Preheat oven to 350F. In a blender, puree the cream and chipotle until smooth. In a 9×13-inch rectangular baking dish, arrange a fourth of the sweet potatoes, season to taste with salt and pepper, and pour a fourth of the cream over all. Repeat with the remaining potatoes and cream, forming 4 layers. Bake, uncovered, for 1 hour, or until the cream has been absorbed and the potatoes are browned. (May be prepared up to 1 day ahead, covered, and refrigerated. Reheat until heated through but not dried out.) Makes 8 to 10 servings.