This recipe is from Chris Laughlin from Sky to Sea Farm. Chris runs the daily operations of the farm and comes from four generations of family farming – her great-grandfather, grandfather, father, and both brothers are farmers. Chris and her husband Dana manage 43 acres in the Bonny Doon and Davenport area and use sustainable farming practices to provide healthy, organic produce to the Santa Cruz community and Bay Area.
INGREDIENTS:
1 1/2 pounds orange-fleshed sweet potatoes, peeled and cut into 1/4-inch thick slices, divided
1 1/2 pounds yellow/white-fleshed sweet potatoes, peeled and cut into 1/4-inch slices, divided
2 cups of your favorite shredded cheese, divided
2 1/2 cups heavy cream
2 tablespoons chopped fresh thyme
1 1/2 teaspoons salt and pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
METHOD:
Preheat oven to 400°F. Spray a 9 x 13-inch baking pan or a 2 1/2- to 3-quart casserole dish with non-stick cooking spray or oil.
Layer half of the sliced sweet potatoes in the prepared casserole dish, overlapping them and mixing the colors. Sprinkle about half of the cheese on top. Add the remaining potatoes and set aside.
In a small saucepan over medium-high heat, combine the cream and all the seasonings.
Pour cream mixture over sweet potatoes. Sprinkle with the remaining cheese, cover with foil, and bake for 45 minutes.
Uncover and continue baking until the sweet potatoes are tender and the top is browned, about 15 minutes.
SOURCE: Recipe from Chris Laughlin, Sea to Sky Farm.
