Spicy Sweet Potatoes

Marcela Valladolid

(potatoes, cream )

Yield: 6 servings

Ingredients

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

Instructions

1. Preheat over to 400°.
2. In a large mixing bowl, toss the sweet potatoes with all ingredients EXCEPT the heavy cream.
3. Arrange the sweet potatoes in a 9½-inch round glass baking dish, arranging in overlapping, concentric circles until the dish is filled.
4. Cover with foil and bake until tender, about 30 minutes.
5. Remove foil and add the cream. Return to the oven and continue baking, uncovered, until golden with crisp edges another 20 minutes.
6. Serve Warm.