1 tablespoon butter
1 cup chopped pecans
1 tablespoon suger
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
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 1/3 of the sweet potatoes in a greased 8-inch squar baking dish . Pour 2/3 cup cream mixture over potatoes . Repeat layers twice .
3 . Cove and bake at 375* for 45 minutes . Sprinkle with spiced pecans . Bake uncovered 10 to 15 minutes longer or until poraroes are tender .
Your sweet potatoes won't be ho-hum when you serve them this way . The slices of sweet potatoes take on an amazing smoky flavor from the chipotle peppers and the topping of spicy pecans adds even more zing .
