Amy’s Sweet Potatoes

For me this recipe has all the scent of the Fall. It is kindly provided by my friend Amy, whose family have baked this for generations.

Ingredients for 6 people

6 tbsps unsalted butter, melted
2 pounds (about 4 medium) sweet potatoes or yams
4 tbsps freshly grated Parmesan cheese
1/4 tsp freshly ground nutmeg
Salt
Freshly ground black pepper to taste

Preheat the oven to 425. Pour 1 tbsp of the melted butter into an 8-inch round cake pan and brush it all over the bottom and sides with a pastry brush. Peel the potatoes and cut them into paper-thin slices. Layer one-quarter of the potato slices in concentric circles in the prepared pan, then dab on one quarter of the melted butter with the pastry brush. Mix the cheese with the nutmeg. Sprinkle on one quarter of the cheese mixture and season lightly with salt and pepper. Repeat three times, ending with the cheese mixture. The potatoes will have risen above the pan slightly; push them down with your hands to flatten. Cover the pan with foil.

(The recipe to this point may be prepared up to 24 hours in advance and refrigerated. Return to room temperature before baking.)

Bake 45 minutes, then uncover and bake 30 to 40 minutes longer, or until tender. Let sit 5 minutes. Drain off any excess butter. Run a knife around the edges of the potatoes and invert onto a platter. Cut into wedges to serve.