| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 20 min |
| Cook: | 1 hr 10 min |
| Yield: | 4 servings |
Ingredients
- 2 1/2 cups heavy cream
- 1 tablespoon chipotle puree
- 3 medium sweet potatoes, peeled and sliced thin
- Salt and freshly ground pepper
Instructions
- Preheat oven to 350 degrees.
- Combine the heavy cream and chipotle puree in a small bowl. In an 8 by 8-inch baking dish, arrange a fourth of the sweet potatoes. Season to taste with salt and pepper and pour a fourth of the cream over it. Repeat with the remaining potatoes and cream, forming 4 layers.
- Bake for 1 hour or until the cream has been absorbed and the potatoes are browned. Remove from the oven and let sit 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 557 |
| Total Fat | 55 g |
| Saturated Fat | 34 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 4 g |
| Cholesterol | 204 mg |
| Sodium | 466 mg |
Reviews
Can this be made ahead of time?
How do I make chipotle puree?
I was not a fan of sweet potatoes until I made these. Fantastic.
Everything; it’s delicious!