A key thing I love about this dish, other than its natural flavor and nutrition, is the contrast to traditional Thanksgiving flavors. I think it serves to make all the dinner components a bit more exciting with its unexpected heat; like a feisty dinner guest!
This adaptation of the original recipe was from a misread on my part. The original recipe calls for 5 cups of cream. My version yields sweet potatoes lightly sauced as shown in the photos. Were you to desire a thick, cohesive casserole type dish, you can add more cream.
Adapted from Southwest Cooking