The Food Network's Bobby Flay has a recipe for smoked chile scalloped sweet potatoes made with sweet potatoes, heavy cream, chipotle pepper puree, salt and pepper. To begin, preheat the oven to 375 degrees Fahrenheit.
Whip together 2 cups of heavy cream and 1 heaping teaspoon of chipotle pepper puree in a mixing bowl. Peel and thinly slice 3 medium sweet potatoes. Arrange the sweet potato slices into even layers in a 9-by-9-inch casserole dish. Drizzle this layer with 3 tablespoons of the cream mixture, and season with salt and pepper. Add another even layer of sweet potato slices. Continue this pattern, making 10 layers of potatoes. Cover and bake for 30 minutes, remove the cover, and continue baking for an additional 45 minutes to 1 hour. The cream should be thoroughly absorbed and the tops of the sweet potatoes should be browned.
Alternatively, make scalloped sweet potato stacks by layering thinly sliced potatoes into a muffin tin. Sprinkle 1 1/2 teaspoon of fresh thyme and 1/2 cup of mozzarella cheese over each potato stack. Mix 2/3 cup of heavy cream, 1 garlic clove, salt and pepper together and heat in the microwave for one minute. Pour cream mixture into the muffin cups adding about 1 tablespoon to each cup. Cover and bake at 375 degrees Fahrenheit for 30 minutes. Uncover and sprinkle the top of each muffin cup with the remaining 1/2 cup of mozzarella cheese. Bake for an additional five minutes. Transfer the potato stacks to a serving tray, and garnish with fresh thyme.