Average Rating: 0TOTAL TIME: Prep: 25 min. Bake: 55 min.
YIELD: 6 servings.Ingredients
- 1 tablespoon butter
- 1 cup chopped pecans
- 1 tablespoon sugar
- 1 tablespoon adobo sauce
- 1/8 teaspoon ground cumin
- 1/8 teaspoon chipotle chili powder
- 2 cups heavy whipping cream
- 1 tablespoon chipotle peppers in adobo sauce, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 medium sweet potatoes, peeled and thinly sliced
Instructions
- 1. In a small saucepan, melt butter. Remove from the heat. Stir in the pecans, sugar, adobo sauce, cumin and chili powder until pecans are coated. Spread onto foil; set aside.
- 2. In a small bowl, combine the cream, chipotle peppers, salt and pepper. Arrange a third of the sweet potatoes in a greased 8-in. square baking dish. Pour 2/3 cup cream mixture over potatoes. Repeat layers twice.
- 3. Cover and bake at 375° for 45 minutes. Sprinkle with spiced pecans. Bake, uncovered, 10-15 minutes longer or until potatoes are tender.
Nutrition Facts
3/4 cup: 509 calories, 47g fat (21g saturated fat), 114mg cholesterol, 509mg sodium, 22g carbohydrate (9g sugars, 4g fiber), 5g protein.