Spiced Sweet Potatoes

I despise things with marshmallow topping.  Gross, eck, ewe.  These are the opposite of sticky-sweet.  They are spicy, boozy, creamy and eat-them-till-you-vomit delicious.  I make them for holiday potlucks, and people steal the recipe and make them for their own family get-togethers, I make it for my own family and they whine about lack of marshmallows.  Philistines!  They’re great; enjoy.
 

2 large, evenly shaped sweet potatoes, thinly sliced

½ cup bourbon whiskey

½ cup heavy cream

1 tablespoon cinnamon

½ tsp salt

½ tsp chipotle chili powder

½ tsp ancho chili powder

½ tsp cloves

½ tsp nutmeg

½ tsp allspice

½ galangal root powder

1 tsp black mustard seeds

Preheat oven to 375 degrees.  Whisk cream and whisky, then whisk in spices.  In a large baking dish, arrange the potatoes in an overlapping concentric circle, building upwards into the middle.  Pour Spiced cream over top.  Bake covered with foil for 20 minutes, then uncovered for 20 more or until sweet potatoes are tender when pierced with a fork.  If they dry out during baking, add more whiskey.  Liquor makes everything better.  This can also be made a day or two prior and refrigerated until the big moment.  Which makes it ideal for potlucks as well.