Chipotle Scalloped Sweet Potatoes

• 3 medium sweet potatoes, peeled (about 3 lbs)
• 3 C full fat coconut milk or heavy cream
• 1-2 T minced chipotles (packed in adobo sauce)
• 1 tsp sea salt
• 3 garlic cloves, minced

1. Preheat the oven to 375 degrees.
2. Use a mandoline or food processor to slice the peeled sweet potatoes into 1/8th-inch thick rounds.
3. In a small bowl, whisk the coconut milk or heavy cream, 1-2 tablespoons minced chipotles (depending on how spicy you want it), sea salt, and minced garlic.
4. In a 9x9 pan, add enough milk mixture to slightly cover the bottom of the pan and add a layer of the sweet potato round- slightly overlapping.
5. Alternate the potato and milk mixture in layers, ending with the milk.
6. Cover the pan with tin foil and bake for 30 minutes.
7. Uncover the pan and continue baking for 35-45 minutes.
8. The potatoes should be cooked through and surrounded by a thick sauce when they are done.

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