Spicy Sweet PotatoesMarcela Valladolid
(potatoes, cream )
Yield: 6 servings
2 Sweet potatoes, sliced
1 Tbsp olive oil
1 Tbsp chopped fresh oregano
2 tsp kosher salt
½ tsp freshly ground black pepper
½ tsp chipotle powder
4 Cloves garlic, minced
¾ C heavy cream
- Preheat over to 400°.
- In a large mixing bowl, toss the sweet potatoes with all ingredients EXCEPT the heavy cream.
- Arrange the sweet potatoes in a 9½-inch round glass baking dish, arranging in overlapping, concentric circles until the dish is filled.
- Cover with foil and bake until tender, about 30 minutes.
- Remove foil and add the cream. Return to the oven and continue baking, uncovered, until golden with crisp edges another 20 minutes.
- Serve Warm.