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
Preheat the oven to 400˚F.
Spread the sweet potato chips into a shallow buttered baking dish or pie plate.
In a small saucepan, warm the cream, butter, garlic, thyme, salt and pepper.
Pour over the potatoes and move them around with a fork to allow the cream to run down between the layers.
Cover with foil and bake for 30 minutes.
Uncover, sprinkle with cheese and bake for an additional 20-30 minutes, until the potatoes are tender and the top is bubbly and golden.