I like them most ways, just not candied.

I'm so boring. To me the only way to eat a sweet potato is to bake it.
Cut in half a small bit of butter and a touch of salt. Heaven.

I enjoy them that way, finishing off by spreading the empty
skin inside and out with butter and devouring it, leaving
the ends behind if they are too hard. But there are thousands
of ways to fix them. Did you know that sweet potatoes are said
to be one of the very foods that do not provide adequate amino
acids no matter how many of them you eat, that's assuming you
eat a diet of them and nothing else.

Sweet Potato and Gruyÿre Gratin
categories: starch, dairyw, side
servings: 6

3 Tb unsalted butter, softened, for pan and foil
1/3 c grated Parmesan
2 c heavy cream
3 Tb fresh sage, chopped
1 Tb fresh rosemary, finely chopped
3 lg cloves garlic, grated or minced
1/4 ts freshly grated nutmeg
1 1/2 ts kosher salt, plus more as needed
3 lg eggs, lightly beaten
3 lb sweet potatoes (4 lg or 5 md), peeled
Freshly ground black pepper, to taste
1 2/3 c (6 1/2 oz) grated Gruyere

Heat oven to 400F and generously butter a 9-x-13" baking
pan or shallow gratin dish. Butter a piece of foil large
enough to cover top of pan. Sprinkle Parmesan all over
bottom of pan.

In a medium pot, bring cream, sage, rosemary, garlic,
nutmeg and a pinch of salt to a simmer. Simmer until
reduced by 1/4, about 10 min.

In a large heatproof bowl, whisk eggs just enough to break
them up. Slowly pour hot cream into eggs to combine,
whisking while pouring, and reserve the mixture.

Meanwhile, using a mandoline or sharp knife, slice the
potatoes into 1/8" rounds.

Place a layer of potatoes in the pan, slightly overlapping
as you go, using about a third of the slices. Sprinkle with
1/4 ts salt and pepper to taste, then pour 1/3 of the egg
mixture over potatoes. Top with 1/2 c Gruyere. Repeat with
another layer of potatoes, 1/2 ts salt, pepper and 1/3 egg
mixture. Top with 1/2 c Gruyere. Top with remaining potatoes,
1/4 ts salt, pepper to taste, and remaining egg mixture (but
not the remaining cheese). Press down to compact the potatoes.
Cover with foil and bake until potatoes are tender, about
40 min, then remove foil, sprinkle top with remaining 2/3 c
Gruyere and bake until browned and bubbling, 25 to 30 min.
Let cool slightly, then serve.

Melissa Clark, NY Times
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