Ingredients

The following ingredients have 12 Servings
  • 2 cups heavy cream
  • 1/2 teaspoon McCormick Ground Cumin
  • 1/2 teaspoon McCormick Garlic Powder
  • 3/4 teaspoon McCormick Chipotle Chili Powder, divided
  • 5 medium sized sweet potatoes, peeled and thinly sliced
  • salt and pepper
  • 8 ounces gruyere, grated
  • 1 cup panko bread crumbs
  • 1 tablespoon McCormick Parsley Flakes
  • 2 tablespoons melted butter

Instruction

  • Preheat the oven to 375 degrees.
  • In a small bowl, mix heavy cream with 1/2 teaspoon chipotle chili powder, ground cumin, and garlic powder.
  • Pour 1/2 cup of the heavy cream mixture on the bottom of a 9 by 13 inch baking pan and spread to the edges.
  • Arrange 1/2 of the sliced sweet potatoes in an even layer in the pan. Sprinkle with salt and pepper. Sprinkle half of the shredded cheese over the sweet potatoes.
  • Pour half of the remaining heavy cream over the cheese.
  • Arrange remaining sweet potatoes, sprinkle with salt and pepper, and remaining cheese. Pour the last of the heavy cream over the top.
  • Cover with foil and bake for 45-50 minutes.
  • In the meantime, mix panko bread crumbs, parsley, and remaining 1/4 teaspoon chipotle chili powder. Add melted butter and stir to coat the crumbs.
  • After the sweet potatoes have baked for 45-50 minutes, uncover, and spread the breadcrumbs in an even layer over the top of the sweet potatoes.
  • Return to the oven for 10-15 minutes, or until the top is golden brown and bubbly and the potatoes are fork tender.