Whisk together the heavy cream and chipotle puree until well combined.
Season the sweet potatoes with salt and pepper. Layer the sweet potatoes in a 6x8–inch baking pan. Drizzle with 5 tablespoons of the chipotle-cream mixture. Repeat with the remaining sweet potatoes and cream mixture to form 3 to 4 layers. Cover with foil paper and bake for 30 minutes. Remove the foil and bake for an additional 45 minutes.