Instructions: Preheat the oven to 350F. Generously butter a shallow 4 qt. casserole. Set aside. In a blender or food processor, combine the chiles and cream and blend til smooth. Place a layer of sliced sweet potatoes in the casserole.

Pour some chile cream over the top and season with salt and pepper.

Continue layering until all the poatoes are used, ending with cream. Bake 1 hr. or until the potatoes are tender and the top is lightly browned and bubbling. Serve hot or at room temperature.

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