Scalloped vegan sweet potato

This is a delicious and super simple side dish that's safe for almost anyone to eat. And it's healthy too! I made this up last month while trying to find recipes that would be safe to feed a vegan, but delicious for everyone. It's creamy and sweet and slightly spicy - and when you make it next time you can tone up or down the spiciness level by adjusting the amount of chili. This recipe will serve 4-6, and is only about 150 calories per serving if divided into 6.

Scalloped Vegan Sweet Potato

Ingredients

• 1 large sweet potato (not yam - they are different!)
• 1 400ml tin of coconut milk (check for additives if cooking for allergies)
• 1 tbsp (or 2-3 if you like it spicy) hot chili pepper paste; I prefer chipotle chili peppers in adobo sauce, pureed.
  
• Salt & pepper

Instructions

• peel the sweet potato and slice it thin. If you have a mandolin or similar slicer this works fine, otherwise use a sharp knife to cut as thin as you can. Thicker slices will just take longer to cook.
• In a shallow oven-proof pan, lay out slightly overlapping slices of sweet potato until the bottom of the dish is covered.
• Open the can of coconut milk, and add a generous tablespoon of hot chili paste. So far I have tried both using plain red chili paste, and canned chipotle peppers, in adobo (drained and pureed) both were good.  Just be sure to check the ingredients if you're feeding anyone who has food allergies to make sure there's no added unexpected ingredients like garlic or soybean oil.  (I've had luck finding pure hot chili pepper puree with only the one ingredient only in Asian supermarkets.) Stir together in the can until they are fully mixed.
• Spoon the coconut/chili mixture over the layer of sweet potato, spreading as needed, until it is thinly covered. Add a pinch of salt and pepper.
• Spread out another layer of sweet potato, then cover with coconut milk as before, and a pinch of salt and pepper.

• Repeat this until you run out of ingredients, making sure to save enough coconut milk to cover the top layer of sweet potato.
• Bake in a 350F oven until you can stick a fork easily into the sweet potato - probably half an hour or so, but may depend on how thick you sliced them. 
• If your slices are quite thick and the top is already brown but the sweet potato is still quite firm, turn the heat down to 300F and/or cover with a sheet of aluminum foil to let them cook longer without burning the top.

* This is not really the correct type of pan to use - should be wider and more shallow - but hey, it's what I had on hand!