Easy Scallopped Sweet Potatoes

This is a posting coming in pretty late. It was a side dish I made for Thanksgiving at my parents place this year. It was super savoury and was a hug hit with the crowd. I could make this every day and just gobble it up on its own...really it was that good! Make this for Christmas dinner since I am so late in posting it!

Thinly slice about 5 large sweet potatoes. If you have a mandolin you can use that...but I am kinda scared of them and just sliced the potatoes with a very sharp knife. Layer the potatoes in a large baking dish, seasoning with salt and pepper.

In a large measuring cup, pour out 2 1/2 cups of heavy cream and add 1 tbsp minced chipotle peppers. I bought the Herdez brand in a can. This just gives this dish the little bit of kick to cut the sweetness. Pour 1/4 of the cream mixture over the potatoes.

Continue the layering with potatoes, salt, pepper and cream until you have completed all four layers. Bake in a 350F oven for at least 1 hour or until the cream thickens, and the top starts to brown and caramelize.

Remove from the oven and let stand for at least 10 minutes before serving (if your cream hasn't gotten too thick, it will once it sits). Serve with Turkey and all the fixings!