This recipe belongs to my sister, Pamela. She is a great cook, and this is her signature Thanksgiving Dish. We count on it every year as her contribution. I highly suggest it if you like spicy because it is! It definitely packs some heat, be careful when you buy the chipotle peppers in adobe sauce , just make sure they don’t say Hot or you might be blowing the roof off of your Thanksgiving Dinner! Be prepared for a lot of flavor ! If your family likes spicy this is an awesome recipe, and you all know how much I like spicy by now. This is certainly a new take on Sweet Potatoes because they aren’t sweet. I also make a Sweet Potato dish with Marshmallows (* see recipe) and the two are always on my table, one sweet and one spicy. Thanks Aunt Pammy.
5 lbs.Yams or Sweet Potatoes
Kosher Salt –about 1/4 cup give or take a little . You’ll have to taste, start with less and add more as needed
Heavy Cream ( about 1 1/2 quarts)
Chipotle Peppers in Adobe Sauce (canned) *look in Mexican Food Aisle in most supermarkets
Slice Potatoes thinly and add salt. Place in baking dish you are going to use and cover with kosher salt, start with 1/4 cup and go to the 1/2 cup. Use your clean hands and toss together.
Puree Chipotles in small food processor .* you can keep pureed chipotles in fridge for up to 2 months. So you can do this step ahead.
Put approximately 1 – 2 tsp. of chipotle pepper puree in heavy cream and mix together
Pour Cream Mixture over Potatoes in an ovenproof baking dish ( earthenware is nice for this)
Potatoes should be somewhat set and browned on top when ready.
Enjoy! and Happy Thanksgiving