This is a delicious recipe. It adapts well to a springform ( cheesecake pan). Allow to repose slightly before cutting to set the layers. For an extra KICK – add some curry…
3 cups coconut milk ( or heavy cream, milk or ½ and ½)
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds sweet potatoes (about 8 sweet potatoes, depending on size), peeled and sliced thin with a mandoline
1 tablespoon chopped fresh parsley leaves
2 tablespoons butter, cut into chunks, plus more for baking dish 1/4 cup panko bread crumbs, 1/4 cup grated Cheddar ( optional )
Preheat oven to 350 degrees F. Grease a 3-quart baking dish. In a large saucepan combine milk, cream, nutmeg, cinnamon, salt, and pepper. Gently fold in sweet potatoes. Bring to a simmer and allow sauce to thicken. (Alternatively, layer potatoes in a casserole and pour warm sauce over the top.)
Combine the bread crumbs, butter and cheese to make the gratin topping. Transfer the potato mixture to the baking dish and sprinkle with the gratin topping. Bake until the potatoes are cooked through, about 35 to 45 minutes.
Serve in the baking dish, garnished with chopped parsely.