Sweet Potato Bliss

My family loves sweet potatoes, but some have diabetes and can't or shouldn't eat those traditional servings with heaps of brownsugar and melted marshmallows. Not a marshmallow fan myself.  So I've come up with this recipe, which I've served again and again with many requests for the recipe.  Well I've finally had to write it down for a contest from the North Carolina Sweet Potato Comission, which has some other great recipes.  This is going to be one of your favorite recipes for summer, fall and holidays.  This dish goes with chicken, pork, ham, steak, and salmon.  Slightly sweet, creamy, smoky with just a hint of spice. The Chipolte and Ancho add flavor but not enough to make it hot or overly spicy and the fresh nutmeg brings all the flavors together nicely. Try it for your self and see what you think.  Write a comment and tell me if it's not one of your favorites or if you've just died and gone to heaven.

Ingredients


6 large sweet potatoes

¼ cup sugar

¼ teaspoon fresh ground nutmeg (about ¼ of a whole nutmeg or approximately 20 turns on a grinder)

1 quart of heavy cream

½ teaspoon ground Chipolte pepper

½ teaspoon ground Ancho chili pepper

1 teaspoon oil or cooking oil spray


Preparation


Heat oven to 350 degrees.

Peel sweet potatoes and slice into rounds about 1/8th inch think (about the thickness to two quarters put together). Place in a large bowl and sprinkle the sugar over the potatoes and toss (the sooner you get the sugar on the potatoes the less brown spots will develop).


Take a whole nutmeg (found in most grocery stores and online) and grate over potatoes and toss again to distribute nutmeg. It’s better to use less nutmeg than more, if you’re unsure of how much you’ve grated, but ¼ to 1/3 of the nutmeg will have been grated off to get about 1/4 teaspoon.

Oil or spray an oblong or oval oven-proof baking dish (approximately 4 inches deep and 11 inches long and 9 inches wide. Place the potatoes into the baking dish, layering potatoes until the dish is full.


Pour heavy cream evenly over potatoes. Sprinkle with the Chipolte and Ancho chili peppers.


Cover with foil and bake for 30 mintues. (set pan on cookie sheet in case cream boils over)

Uncover and bake for about another 30 minutes, until the cream has thickened and the potatoes are tender.


Let set for about 5 minutes before serving .