Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 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