Sweet Potato Gratin

Ingredients:
2 c heavy cream
1 T chipotle puree (Buy a can of chipolte peppers in adobe sauce. Puree it in a food processor until smooth.)
4 med. sweet potatoes, peeled and sliced 1/8 in. thick
Salt and ground pepper (I didnt use)
Thinly sliced green onion for garnish (optional)

1. Preheat oven to 375 degrees F

2. Whisk together the cream and chipotle puree.

3. In a 9 in square baking dish with 2 in high sides, arrange an even layer of potatoes on the bottom of the dish, drizzle with 3 T of the cream mixture, and season with S&P. Repeat layers with remaining potatoes, cream, and S&P to form 9-10 layers. Press down on the gratin to totally submerge the potatoes in the cream mixture.

4. Cover with aluminum foil and bake for 30 min. Uncover and continue baking for 30-45 min, until the cream has been absorbed, the potatoes are cooked through, and the top is browned.

5. Remove from the oven and let rest for 10 min before serving. Top with green peppers.


***Personal opinion
AMAZING! WOW- We love the combination of creamy, sweet, and spicy hot! Next time I will use a little less chipolte in the cream. My husband loved it just as it was. Serve with steak and a big glass of milk.