Recipe from Ottolenghi by Yotam Ottolenghi
About 3 lbs. Sweet Potatoes
5TB roughly chopped Sage, plus extra to garnish
6 Garlic cloves, crushed
2 tsp coarse Sea Salt
1/2 tsp freshly ground Black Pepper
1 cup Whipping Cream
Preheat the oven to 400 F. Wash the sweet potatoes, but do not peel them, cut them into discs about 1/4” thick. They need to be very thin in order to cook well through. A mandolin works best. In a bowl, mix together the sweet potatoes, sage, garlic, salt and pepper. Arrange the slices of sweet potato in a deep, medium-sized ovenproof dish by taking tight packs of them and standing them up next to each other. They should fit together quite tightly so you get parallel lines of sweet potato slices (skins showing) along the length or width of the dish.
Throw any remaining bits of garlic or sage from the bowl over the potatoes. Cover the dish with foil, place in the oven and roast for 45 minutes. Remove the foil and pour the cream evenly over the potatoes. Roast, uncovered, for a further 25 minutes. The cream should have thickened by now.
Stick a sharp knife in different places in the dish to make sure the potatoes are cooked. They should be totally soft. Serve immediately, garnished with sage, or leave to cool down. In any case, bringing the potatoes to the table in the baking dish, after scraping the outside clean, will make a strong impact. This dish would go well sauteed or stir fried greens like the stir fry mix, or chard, or even bok choy.