RCP: Sweet potatoes in chipotle cream

For Doug. This can hardly be called a recipe, though, it's so simple. More of a method.

2 chipotles in adobo
1 cup heavy cream
1 1/2 pounds sweet potatoes
salt
pepper

Dice chipotle peppers. Stir them and 1 tsp of the adobo sauce into the cream. Set aside.

Slice the sweet potatoes about 1/8" thick. Cover the bottom of a dutch oven or casserole with one layer of the sliced potatoes. Pour some of the chipotle cream over the potatoes. Add another layer of potatoes and top with cream. Continue in this manner until all the potatoes are used.

Press down a little to slightly compact the layers. Sprinkle with salt and pepper to taste.

Bake covered at 375F for 30 minutes. Remove cover and bake an additional 40 minutes or so, until most of the cream is absorbed and the edges of the potato slices are beginning to crisp.



I've also done this as a terrine, pureeing the peppers, and as a mashed sweet potato casserole baked with the chipotle cream stirred in.

This is one of those comfort food dishes for me. Oh, my best friend reduces the amount of chipotle. YMMV.

Princess, that dish looks absolutely sexual.

rwj

Um, thanks, Cowboy. I think.

Thanks, Princess. I'll be making this sometime this next week, I think. I almost can't get enough sweet potato this time of year.

I've been doing cinnamon mashed sweet potatoes with cream and butter for a couple of years now at Thanksgiving. I tell everyone that since it's a holiday the cream and butter have no fat and no calories.

Princess, that dish looks absolutely sexual.

rwj

Sheesh, Cowboy. Nevermind Stuart, I'm almost ready to get the bucket !!