1
Preheat the oven to 400°F.
2
Peel and slice the sweet potatoes into ¼” slices. Arrange in a 9”⨉13” backing dish so that each slice overlaps slightly with the prior one, alternating colors to create a pleasing pattern. Sprinkle with cheese, and then create a second layer of potato.
3
-
2½
cups
heavy cream
-
1
tsp
thyme, dried
-
1½
tsp
salt
-
1½
tsp
pepper, black
-
1
tsp
mustard powder
-
½
tsp
nutmeg, ground
-
¼
tsp
garlic powder
-
¼
tsp
onion powder
Combine the cream and spices in a small saucepan. Cook over medium-high heat until bubble just start to form.
4
Pour the cream mixture over the sweet potatoes in the baking dish. Sprinkle with the remaining cheese. Cover loosely with foil, and bake until the potatoes can be pierced effortlessly with a knife (about 45 minutes).
5
Remove the foil, and switch the oven to broil on its highest setting. Carefully Watch until the top layer has just started to brown, and then remove from the oven (about 1 minute). Allow to cool for 10 minutes before serving.