2 cups heavy cream
1 Tbsp chipotle puree
1 Tbsp maple syrup
1 Tbsp cornstarch
3 medium sweet potatoes, peeled and sliced thin (use a mandoline or food processor)
3 tsp bread crumbs, separated
Salt and pepper, to taste
Heat oven to 350 degrees.
Combine the heavy cream, chipotle puree, maple syrup, and cornstarch in a small bowl. In an 8-inch square baking dish, arrange a quarter of the sweet potatoes. Season to taste with salt and pepper and pour a quarter of the cream over it. Over top of the cream, sprinkle a teaspoon of bread crumbs. Repeat with the remaining potatoes/cream/crumbs, forming 4 layers. Don’t put bread crumbs on the top layer.
Bake for 1 hour or until the cream has been absorbed and the potatoes are browned. Remove from the oven and let sit 10 minutes before serving.
(This recipe still isn’t totally right.)