3 tablespoons butter
3-4 pounds sweet potatoes, peeled and cut crosswise into ¼” thick slices
¾ cup grated parmesan cheese (Tim’s touch: closer to a full cup)
2 cups heavy whipping cream
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne (Tim’s touch: at least ½ teaspoon)
1. Preheat oven to 400º.
2. Butter a 9 x 13 baking dish with one tablespoon butter. Arrange a third of the sweet potatoes, overlapping slightly, in the dish. Sprinkle with ¼ cup cheese. Repeat with two more layers of sweet potatoes and cheese.
3. In a small bowl, combine cream, salt, pepper and cayenne. Pour over potatoes. Dot with remaining 2 tablespoons butter.
4. Cover dish with foil and bake for 20 minutes. Remove foil and continue baking until sweet potatoes are tender and top is browned; 20-25 minutes.
