2 cups heavy cream
1 tablespoon chipotle puree
3 medium sweet potatoes, peeled and sliced into 1/8-inch slices
Sea salt and freshly ground pepper
Preheat the oven to 350 degrees Fahrenheit.
Whisk together the heavy cream and chipotle puree until well combined.
Season the sweet potatoes with salt and pepper. Layer the sweet potatoes in a 6×8–inch baking pan. Drizzle with 5 tablespoons of the chipotle-cream mixture. Repeat with the remaining sweet potatoes and cream mixture to form 3 to 4 layers. Cover with foil paper and bake for 30 minutes. Remove the foil and bake for an additional 45 minutes.
Serves 4 to 6
Inspired by Bobby Flay.