Ingredients
3 (8 ounce) sweet potatoes, cut into 1/4 inch slices
3 large red potatoes, cut into 1/4 inch slices
1 cup heavy cream
1/2 cup unsalted butter
salt to taste
1/2 teaspoon ground cinnamon, or to taste
Directions
Preheat the oven to 375 degrees F (190 degrees C).
In a 9×13 inch baking dish, alternate the sweet potato and red potato slices in overlapping rows to create a checkerboard effect. Pour the cream evenly over the potatoes. Dot with pieces of butter, and sprinkle with cinnamon.
Bake uncovered for 1 hour in the preheated oven, or until the potatoes are fork tender, and slightly brown around the edges. Remove from the oven and let stand for 15 minutes before serving.