- 2 medium yams or sweet potatoes, sliced
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh oregano
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground chipotle powder
- 4 cloves garlic, minced
- 3/4 cup heavy cream
- Prep time: 15 min
- Cook time: 50 min
- Servings: 6
- Difficulty: easy
Preheat the oven to 400 degrees F.
In a large mixing bowl, toss the sweet potatoes with the olive oil, oregano, salt, pepper, chipotle powder and garlic until the potatoes are evenly coated. Arrange the sweet potatoes in a 9 1/2-inch round glass baking dish, arranging in overlapping, concentric circles, until the dish is filled. Cover with foil and bake until tender, about 30 minutes.
Remove the foil and add the cream. Return the casserole to the oven and continue baking, uncovered, until golden with crisp edges another 20 minutes. Serve warm.