Recipe Instructions:
3 medium sweet potatoes
1 1/2 cups heavy cream
3 tablespoons butter
1-2 teaspoons smoked paprika
1/2 teaspoon cayenne pepper
Salt and Pepper, to taste
Directions
Preheat oven to 350 degrees.
Peel the sweet potatoes and slice them thinly. (I usually use my mandoline).
Set aside enough of the prettiest slices of sweet potatoes to cover the gratin dish you are using. (The sweet potatoes will likely have smaller or half slices in addition to perfect coins).
In a medium gratin dish, arrange one layer of sweet potatoes. Sprinkle with salt and pepper, a pinch of cayenne and a large pinch of smoked paprika. Dot with butter, and pour over a small portion of the cream.
Continue with the remainder of the sweet potatoes, sprinkling each layer with the seasonings and dotting with butter. Use the reserved sweet potatoes for the top layer.
Pour remaining cream over sweet potatoes. Cover the dish with tinfoil.
Bake, covered for 30 minutes. Remove the foil and bake for an additional 30 minutes, or until cream is absorbed and potatoes have browned.
