- 2 pounds sweet potatoes, peeled and sliced into ⅛" -to ¼"- thick rounds
- 2 cups heavy cream
- 2–3 chipotle chilies in adobo
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups grated Gruyere
Some of the sweet potatoes Three Sisters Farm grows are destined to become star characters in Jen’s decadent twist on the classic holiday staple: a sweet-spicy combination of tubers, heavy cream, chipotles in adobo and Gruyere.
Preheat oven to 375° F.
In blender or food processor combine cream, 2–3 chipotle peppers and 2–3 tablespoons of the adobo sauce and blend. Add salt and pepper and heat in a saucepan until it reaches a simmer.
Arrange slices in 9- by 13-inch baking dish or pie plate
Pour cream/pepper mixture over potatoes
Top with Gruyere.
Bake 40–45 minutes, until bubbly. Let sit 10 minutes before serving.
Sweet Potato Greens
Here’s what you can do with a bunch of fresh sweet potato greens:
Heat a little olive oil in a sauté pan, add the greens and stir around quickly, finish with salt, pepper and a squeeze of lemon juice (and even add a little grated lemon zest or chili flakes).