You can make your own puree from a can of chipolte chilis in adob0 sauce. To make the chipotle puree, empty the contents of the can into a blender, and puree until smooth. Store in the refrigerator, in an airtight container (not the original tin) for up to 3 months.

2 cups heavy cream
1 heaping tablespoon chipotle pepper puree or 1 teaspoon dried chipotle chili pepper (more or less to taste)
3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick
Salt and freshly ground black pepper

Preheat oven to 375°F.

Whisk together cream and chipotle puree until smooth.

In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. 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 10 layers.

Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.

- Adapted from Bobby Flay

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