By Chef Alli
- 3 cups heavy cream
- 2 Tbs. dark brown sugar
- 1 Tbs. chipotle pepper puree or 1-2 tsp. chipotle sauce
- 5 large sweet potatoes, thinkly sliced on mandolin (approx. 1/4 inch think)
- Kosher salt and freshly ground black pepper
Preheat over to 375 degrees F. Whisk together cream and chipotle puree.
In a seasoned 12" cast iron skillet or a large greased baking dish, arrange potatoes in an even layer over the bottom of the baking dish, over lapping each one; drizzle with some of the prepared cream mixture, then season with salt and paper to taste.
Repeat with remaining potatoes and cream to form additional layers, seasoning with salt and papper as you go.
Cover and bake for 30 minutes; remove cover and continue to make for additional 30-40 minutes or until most of the cream has been absorbed and the potatoes are cooked through, fork-tender and deliciously golden brown.
Check out Chef Alli's other recipe that uses sweet potatoes: