www.saltcreekgrille.com

This makes for a nice change from the sugary Thanksgiving sweet potatoes that are customarily served.

• 4 tablespoons (1/2 stick) butter, room temperature, divided
• 3 pounds sweet potatoes, peeled
• 2 garlic cloves, peeled and minced
• 4 shallots, peeled and minced
• 1 teaspoon sea salt
• 1 teaspoon freshly ground pepper
• 2 cups heavy whipping cream
• 8 ounces crumbled goat cheese

Preheat oven to 350°F. Coat a large, shallow baking dish with 2 tablespoons butter. Thinly slice potatoes; set aside.

In 2 tablespoons butter, sauté garlic and shallots until tender and soft. Lightly season with a third of the salt and pepper. Slowly add 2 cups of whipping cream, heat, but do not boil or reduce; remove from burner.

Place one layer of sliced sweet potatoes in baking dish, pour a third of cream-shallot mixture over, sprinkle with a third of the goat cheese. Repeat with a second and third layer; using cream-shallot mixture and topping with goat cheese. Season with salt and pepper. Cover with foil. Bake until potatoes are tender and cream is almost absorbed, about 50 minutes.

Remove foil and bake uncovered until top is golden brown in spots for about 15 additional minutes. Cool slightly before serving.

Serves 10