- 4 lbs. sweet potatoes (about 6 large)
- 1 T sea or kosher salt, plus extra for seasoning
- 1/2 T butter or oil, for the pan
- 2 t chile powder (regular or half chipotle chile powder)
- 1 cup heavy cream (sometimes labeled “whipping” cream)
- 1/4 t smoked paprika (optional)
- Optional for serving: Gruyere or parmesan cheese, fresh chopped parsley or cilantro
- Rinse the potatoes of any loose dirt, put them into your largest pot, and cover with water. Add 1 tablespoon salt and bring to a boil over high heat. Boil until tender, about 30 minutes for large potatoes. They’re ready when a paring knife or skewer easily pierces them, but if you find they’re a little undercooked in the middle, it’s okay, they’ll finish in the oven.
- Preheat oven to 350 (F) and grease a 2 quart baking dish. Peel the potatoes with a paring knife or your hands, then slice them 1/2″ thick. Layer about a third of the slices in the dish, then sprinkle generously with salt and a third of the chile powder. Repeat two more layers of potatoes, chile powder, and salt. Slowly pour the cream over the potatoes, covering almost all the exposed slices with cream. Sprinkle with a little more chile powder, if you have some left, and the smoked paprika. Bake on a rack placed just above the middle position for about 35 minutes, until the cream is bubbly and the potatoes are very tender. If the top hasn’t browned in places, broil close to the heat for a couple minutes, watching carefully to avoid burning the cream.
- Grate cheese, if using, over the top while still piping hot. Sprinkle with the herbs and a little more salt just before serving. Keeps well for a few days as leftovers.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Potatoes
- Cuisine: Comfort Food