Yield: 8 Servings
|6 mediums||Sweet potatoes; peeled and sliced thin|
|1||Chipotle (canned or reconstituted) (1?, I used 6 and it was not hot)|
|4 cups||Heavy cream|
|Salt and pepper|
Put the chipotles and cream in a blender and puree. In a 10X10 baking dish, layer ⅓ of the potatoes, pour ⅓ of the cream over, salt and pepper to taste. Repeat for the next two layers. Bake at uncovered 350 for 1 hour until the liquid is absorbed.
Posted to bbq-digest V5 #721 by Kit Anderson <kitridge@...> on Nov 25, 1997