chipotle scalloped sweet potatoes with spiced pecans

Spiced Pecans:

1-tablespoon butter

1/8-teaspoon cumin

1/8-teaspoon chipotle chili powder

1-tablespoon adobo (from chipotle peppers)

1-tablespoon sugar

1-cup pecans

Combine butter, spices and adobo. Sauté for 1 minute. Remove from heat and add sugar and pecans. Stir until pecans are coated. Spread on parchment or wax paper to cool. Coarsely chop pecans when cool.

Scalloped Potatoes:

2-cups heavy cream

1 heaping tablespoon chipotle pepper puree

3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick
Salt and freshly ground black pepper

Preheat oven to 375 degrees F.

Whisk together cream and chipotle puree until smooth. In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers.

Cover and bake for 30 minutes, remove cover and continue baking for 30 minutes. Remove, from oven and sprinkle spiced pecans over top. Return to oven and continue baking for 15 to 30 minutes, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.