Ingredients

The following ingredients have 4 Servings
  • 3 pounds sweet potatoes
  • 2 cups heavy cream
  • 3 sprigs fresh thyme
  • 4 leaves fresh sage
  • 1 orange peel
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup Parmesan Cheese (Grated)

Instruction

  • Preheat oven to 350°
  • Place cream. thyme, sage and orange peel in a sauce pan. Bring to a boil and turn off heat. Allow mixture to sit for at least 15 minutes allowing flavors infuse into cream. Strain mixture and set infused cream aside.
  • Peel and slice sweet potatoes into 1/8" slices.
  • Spray a casserole dish (3 1/2 quart size) with non-stick cooking spray.
  • Layer 1/3 of the sweet potato slices in the bottom of the casserole dish, overlapping slices.
  • Sprinkle with salt and pepper.
  • Pour 1/3 of the infused cream over potatoes.
  • Repeat 2 times until all sweet potatoes and cream are used.
  • After final layer, press sweet potatoes down firmly in pan.
  • Cover with foil and place on a baking sheet. Place in a preheated 350° oven for one hour. Remove foil and continue baking for 45 minutes.
  • When sweet potatoes are cooked trough and the mixture is bubbly and browned, sprinkle on Parmesan cheese. Return to oven for 15 minutes.
  • Allow casserole to rest for 10-15 minutes before serving.