A twist on the classic gratin, thinly sliced sweet potatoes soak up the milk mixture combined with cinnamon, cloves and nutmeg. Grated cheddar cheese is sprinkled in layers to ensure a gooey, bubbling crust.

Prep: 10 minutes

Total Time: 1 hour 10 minutes

INGREDIENTS:

3 large sweet potatoes (about 2 pounds)

1½ cups evaporated milk, divided

1 teaspoon cinnamon

pinch ground cloves

pinch ground nutmeg

2 teaspoons salt

1 teaspoon pepper

1 ½ cups (6 ounces) shredded cheddar cheese, divided

2 tablespoons of butter, cut into pats, plus more for greasing

¼ cup toasted and chopped pecans

DIRECTIONS:

Preheat oven to 400 °F. Lightly grease a 10-inch cast iron skillet. Cut sweet potatoes into 1/8-inch-thick slices, using a mandolin or sharp knife. In a bowl, whisk together evaporated milk with cinnamon, cloves, nutmeg, salt and pepper. In a large bowl, toss potatoes with ½ cup milk mixture. Layer half of the potatoes into the greased skillet and sprinkle with half of the cheese. Layer the rest of the potatoes over the cheese. Pour the remaining 1 cup of evaporated milk over the potatoes and top with the rest of the cheese, then sprinkle the pecans over top.

Dot the top of the gratin with the pats of butter and cover loosely with aluminum foil. Bake for 35 minutes. Uncover the gratin and bake for another 10-15 minutes, until the sweet potatoes are tender and cheese is golden brown. Cool the gratin on a wire rack for 10 minutes and sprinkle with pecans before serving.