For a spicy yet seasonally appropriate fall recipe, all you'll need are three basic ingredients along with coarse gray salt and ground white pepper. Start by peeling 3 medium sized sweet potatoes. Use a mandolin slicer to slice these into paper thin medallions. Next, prepare your sauce by whipping together 2 cups heavy cream with 3 teaspoons adobe pepper spice seasoning. You could also use another smoked chili seasoning if you prefer.
After setting your oven to preheat at 375 degrees, create a flat layer of the sweet potato medallions in a 9 by 13 inch glass casserole dish. Pour approximately 4 tablespoons of the chili and cream over the potatoes, using the back of a spoon to spread this out. Season lightly with coarse gray salt and ground white pepper. Add a second layer of sweet potatoes followed by the cream mixture and seasoning. Continue layering until you use all of the potatoes. Cover the dish with aluminum foil to prevent burning and bake it at 375 degrees for 30 minutes. Take away the foil and continue baking for 1 hour or until the top of the potatoes are golden brown and the cream is soaked into them.
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