- 2 cups heavy cream
- 3 tablespoons pumpkin puree
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- Zest and juice of 1 orange
- Salt and pepper
- 2 tablespoons butter
- 4 medium sweet potatoes, peeled and sliced 1/8-inch thick
- 1 cup sharp cheddar cheese (optional)
Pre-heat the oven to 375°F.
Whisk together the cream, pumpkin puree, spices, orange juice and zest, salt and pepper.
Grease the bottom of a 10-inch square baking dish with the butter. Arrange an even layer of sweet potatoes on the bottom of the dish and drizzle with 3 tablespoons of the cream mixture. Season with salt and pepper.
Repeat the procedure, pressing down until the potatoes are totally submerged in the cream mixture. Cover the top with cheddar cheese, if using.
Cover with foil and bake for 30 minutes. Uncover and bake an additional 30-45 minutes, until the cream is absorbed and the top is brown. Let rest for 10 minutes before slicing.