"There's something about the LIGHTS in December…" ~ Anonymous
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
After last week's heart scare it is good to see my husband back in good health, with the promise of feeling even better than before. After my adrenaline rush left bronchitis invaded and I am finally starting to feel better again… amazing what some drugs and rest can do. Our granddaughter helped with our Christmas cards on Saturday. After they left to go see the Canadian Pacific Holiday Train we were surprised to see it passing by right outside our window… we had a warm and toasty front-row view that put smiles in our hearts.
- 2 cups heavy cream
- 1 1/2 tablespoons chopped fresh thyme
- 1 1/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 3 pounds sweet potatoes, peeled and cut into 1/4-inch slices
- 4 ounces Gruyere cheese, shredded (about 1 cup)
Preheat oven to 350 degrees F. Whisk together the cream, thyme, salt, black pepper and cayenne.
Arrange a fourth of the sweet potatoes, with slices slightly overlapping, in a lightly greased 11 x 7 inch baking dish; drizzle with 1/2 cup of the cream mixture. Repeat the layers 3 more times.
Cover with aluminum foil and bake 30 minutes. Remove the foil; sprinkle with the cheese and bake, uncovered, until the sweet potatoes are tender and the top is golden brown, about 45 minutes. Let stand 15 minutes before serving.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
