Similar to the French pommes Dauphinois, in which white potatoes are simmered in milk, then baked in cream, this dish of sweet potatoes also contains brown sugar and spices.
4 sweet potatoes, sliced
1/4 inch thick
1 cup milk
Salt and freshly ground black pepper, to taste
2 tablespoons butter
1/2 cup dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup heavy cream
Set the oven at 400 degrees. Butter a 10-inch baking dish.
In a large flameproof casserole, combine the sweet potatoes and milk with enough water to cover the potatoes generously. Add a pinch of salt. Bring them to a boil, turn the heat down so the mixture barely simmers, and cook them for 10 minutes or until they are beginning to soften.
With a slotted spoon, lift the potatoes from the milk mixture. When they are cool enough to handle, overlap the slices in the baking dish so that they fit tightly. Dot with butter.
In a bowl, toss together the brown sugar, cinnamon, nutmeg, salt, and pepper. Sprinkle the sugar mixture over the potatoes, then drizzle them with cream.
Transfer the dish to the hot oven and bake the potatoes for 40 minutes or until they are lightly browned and cooked through. Serve at once. Sheryl Julian and Julie Riven.