• 3 medium sweet potatoes, about 2 1/2 lbs
  • 1 1/2 cups heavy cream
  • 1 teaspoon Roxy Moxy all purpose seasoning
  • 2 cups shredded Gruyere cheese


  1. Preheat oven to 375 degrees. Brush the inside of a 13×9 glass pan with olive oil.
  2. Peel sweet potatoes and slice very thin, about 1/8″ thick (a mandoline makes this go really fast!)
  3. Mix together cream, Roxy seasoning, and shredded Gruyere
  4. Put a layer of sliced sweet potatoes in the bottom of the pan, and top with a small amount of the cream mixture, and continue to layer about 2-3 layers, then spread the remaining cream mixture on top of the last layer of potatoes.
  5. Cover with foil and bake for 30 minutes, then remove foil and bake for 30 more minutes.