• 1 1/2 Tablespoons Butter, unsalted
  
• 1/4 Teaspoon Cumin
  
• 1/4 Teaspoon Chipotle chili powder
  
• 1 1/2 Tablespoons Adobo
  
• 1 1/2 Tablespoons Sugar
  
• 1 1/2 Cups Pecans

• 2 Cups Heavy whipping cream
  
• 2-3 Heaping Tablespoons chipotle pepper puree (from can of chipotle peppers packed in adobo sauce)
  
• 4 Medium Sweet potatoes, peeled and thinly sliced 1/8 inch thick
  
• Salt and freshly ground black pepper to taste

1. Combine butter, spices and adobo in a 7-inch saucepan.
   
2. Sauté for 1 minute.
   
3. Remove from heat.
   
4. Add sugar and pecans.
   
5. Stir until pecans are coated.
   
6. Spread on parchment or wax paper to cool.
   
7. Coarsely chop pecans when cool.

1. Preheat oven to 375 degrees F.
   
2. Puree adobo sauce together with one or two chipotle peppers in the smaller inset bowl.
   
3. Whisk together cream and chipotle puree until smooth.
   
4. In a 9×9-inch casserole dish with a glass lid, arrange the potatoes in even layers.
   
5. Drizzle with 1/3 of the cream mixture.
   
6. Season with salt and pepper.
   
7. Repeat with the remaining potatoes, cream, and salt and pepper.
   
8. Cover.
   
9. Bake for 30 minutes.
   
10. Remove cover.
    
11. Continue baking for 30 minutes.
    
12. Remove from oven.
    
13. Sprinkle spiced pecans over top.
    
14. Return to oven.
    
15. Continue baking for 15 to 30 minutes or until the cream has been absorbed and the potatoes are cooked through and the top is browned.

Quote:

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I'm sorry Labs, I don't like sweet potatoes in anything but a pie.

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