2 cups heavy cream
1 tablespoon chipotle pepper puree
4 large sweet potatoes, peeled and thinly sliced (1/8-inch thick) on a mandoline
Salt and freshly ground pepper
1. Preheat oven to 375 degrees F.
2. Whisk together cream and chipotle puree until smooth.
3. In a 10 x 10 x 2-inch casserole, arrange the potatoes in an even layer on the bottom of the casserole, drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 8-10 layers. Press down on the layers to totally submerge in the cream mixture.
4. Cover and bake for 30 minutes, remove cover and continue baking for 30-45 minutes, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.