Ingredients

• 4–5 medium-sized sweet potatoes
• 2 ½ cups heavy whipping cream
• 1 ½ Tablespoons chipotle pepper purée
• ¼ teaspoon ground cinnamon
• Kosher salt and freshly ground black pepper

Instructions

Prepare the Sweet Potatoes

Peel the sweet potatoes, then slice them into ¼-inch thick rounds.

Arrange in Casserole Dish

In a 9x13-inch casserole dish, arrange the sweet potatoes in an even layer.

Make the Chipotle Cream Mixture

In a bowl, whisk together the heavy whipping cream, salt, chipotle purée, cinnamon, pepper, until well combined.

Coat the Potatoes

Pour the chipotle cream mixture over the sweet potatoes and toss to coat them evenly.

Bake

Place the casserole dish on rack position 2 in the Convection Steam Oven. Cook uncovered, without preheating, on Convection Humid Mode at 350°F for 40 minutes, or until the cream is absorbed, the potatoes are cooked through, and the top is nicely browned.