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2 cups heavy cream
1 tablespoon chipotle pepper puree
4 large sweet potatoes, peeled and thinly sliced (1/8-inch thick) on a mandoline
Salt and freshly ground pepper
- 1. Preheat oven to 375 degrees F.
2. Whisk together cream and chipotle puree until smooth. In a 10 x 10 x 2-inch
casserole, arrange the potatoes in an even layer on the bottom of the casserole,
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 8-10
layers.
3. Press down on the layers to totally submerge in the cream mixture. Cover and
bake for 30 minutes, remove cover and continue baking for 30-45 minutes, or
until the cream has been absorbed and the potatoes are cooked through and the
top is browned.
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