6Tablespoonssageroughly chopped, plus extra to garnish (you can use chopped rosemary if you like)
2teaspoonscoarse sea salt
½tspfreshly ground black pepper
3/4cupheavy whipping cream
1/2cupParmesan cheesefinely grated
Instructions
Preheat oven to 400º
Scrub potatoes clean and trim the ends. Without peeling, cut into thin, 1/4-inch slices.*
In a small sauce pan melt the butter over medium-low heat. Add the garlic cloves and sage and cook for about 1 minute - do not let the garlic burn.
Lightly brush a 9"x13" casserole with the melted butter mixture, reserving some to brush the sweet potatoes.
In a large bowl, toss the sweet potatoes with the salt and pepper. Stack the sweet potato slices in the casserole. Make tidy rows so you can see the edges of the skin.
Brush the top of the sweet potatoes with the remaining butter mixture and tuck the garlic cloves around the potatoes. Cover the dish with foil, place in the oven and roast for 45 minutes.
Remove from the oven, uncover, and pour the cream evenly over all potatoes. Give the dish a little shake to spread the cream around. Sprinkle with parmesan cheese all around the top.
Roast, uncovered, for an additional 25 minutes or until the tops are slightly crisp and browned and the flesh is very soft and tender.
Pull from oven and garnish with reserved sage. Serve immediately in casserole.
Notes
*A mandolin works well here to get thin, even slices. Or you can use a food processor if it has a thin slicing blade. If you don't have either, use a sharp knife and slice the sweet potatoes a little thicker to make your life easier. In this case, add about 15 minutes to the total cooking time.