This recipe is easily doubled for a larger crowd—if you like, add an equal quantity of thinly sliced unpeeled thin-skinned potatoes (such as Yukon Gold) along with the sweet potatoes; the combination is delicious. Transport in one or more containers baked or unbaked; reheat covered in the oven, or in the microwave. By Julie Van Rosendaal
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1.
Preheat the oven to 400˚F.
2.
Spread the sweet potato chips into a shallow buttered baking dish or pie plate.
3.
In a small saucepan, warm the cream, butter, garlic, thyme, salt and pepper.
4.
Pour over the potatoes and move them around with a fork to allow the cream to run down between the layers.
5.
Cover with foil and bake for 30 minutes.
6.
Uncover, sprinkle with cheese and bake for an additional 20-30 minutes, until the potatoes are tender and the top is bubbly and golden.
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