Enjoy this recipe from Chef Rebecca Clarke for a savory side dish that pairs beautifully with Pinot noir.

Start to finish 55 minutes (20 active). Servings: 8 to 10

2 cups heavy cream

1 tablespoon (heaping) chipotle pepper puree

3 medium sweet potatoes, peeled and thinly sliced (1/8-inch)

Salt and freshly ground black pepper

Preheat oven to 400 F. Butter 9×9 baking dish.

In small bowl, whisk heavy cream and chipotle puree until smooth.

Arrange sweet potato slices in prepared baking dish in single layer. Lightly salt and pepper first layer and drizzle with a portion of the cream mixture. Repeat with additional layers of sliced sweet potatoes, salt and pepper and cream mixture (up to 10 layers or so). 

Bake 30-45 minutes or until cream is absorbed and top is golden brown. Serve warm and enjoy!